Corn And Potato Scallop
A creamy and cheesy corn and potato casserole featuring sweet corn, rich potato soup, and Parmesan cheese, perfect for comforting family dinners or potlucks.
Ingredients
Instructions
- Combine corn, cream of potato soup, salt, and pepper in a bowl.
- Turn the mixture into a greased 1-quart casserole dish.
- Dot with butter and sprinkle shredded Parmesan cheese over the top.
- Bake in a slow oven at 325°F for 25 minutes or until heated through.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the mixture. If you want to enhance the flavor, try adding some minced garlic or chopped onions. You can also substitute the Parmesan cheese with cheddar for a different taste. To make it even heartier, mix in some cooked bacon or ham. This dish is an excellent base for variations found in vegetarian recipes.
Serving Suggestions
This Corn and Potato Scallop pairs beautifully with a simple green salad or steamed vegetables for a complete meal. It also makes a great side dish for grilled meats or fish. For a comforting dinner, serve it alongside dishes like Betty'S Biscuit Recipe or a hearty soup. Feel free to garnish with fresh herbs like parsley or chives for added flavor.
Storage & Reheating
Allow the casserole to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, simply cover with foil and bake at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Potato Scallop contains roughly 346 calories, with 11g protein, 104g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (342% of the Daily Value), vitamin C (23% of the Daily Value), and protein (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1760mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned?
Absolutely! Fresh corn can be used in place of canned corn. Just make sure to cook and cut the kernels off the cob before adding them to the mixture. This will give the dish a fresh and sweet flavor that's perfect for summer.
Is it possible to make this dish ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the fridge until you're ready to bake it. Just be sure to add the butter and cheese right before baking to ensure they maintain their texture and flavor.
Can I freeze the Corn and Potato Scallop?
Yes, this dish can be frozen. After baking, let it cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. To reheat, thaw in the fridge overnight and bake until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).