Scalloped Potatoes And Corn
3 Review(s)
50 Min
Prep : 12 Min Cook: 38 Min
Scalloped potatoes are always a hit and this recipe is another surefire winner. Tender potatoes and corn, a creamy sauce and two kinds of cheddar cheese - you can't go wrong with this scalloped potato side dish!
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 potatoes, sliced
2
1 can (10 oz) condensed cream of celery soup
3
1/2 cup milk
4
1/2 tsp. dried rosemary leaves
5
1 onion, chopped
6
1 can (12 oz) whole kernel corn, drained
7
1 cup Cracker Barrel Shredded Double Cheddar Cheese
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Step 1
Boil potatoes until just tender. Combine soup, milk and rosemary in a bowl. Step 2
Layer potatoes, onions, corn, soup mixture and cheese in greased shallow 2-qt. (2 L) casserole. Repeat layers. Step 3
Bake at 375°F for 35-40 minutes or until bubbling. Add To Shopping List
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