Scalloped Corn Casserole

• porsi: 8 servings
• total waktu: 1 hour 25 minutes

Bahan-bahan

Cooking spray

4 ounces cream cheese, at room temperature

3 large eggs

1 ½ teaspoons kosher salt

¼ teaspoon black pepper

5 cups frozen corn (from 2 [16-ounce] packages), thawed, divided

1 (8-ounce) package shredded Monterey Jack cheese, divided

2 tablespoons chopped fresh thyme, divided

1 ½ cups half-and-half

1 cup crushed round buttery crackers (such as Ritz) (from 20 crackers)

1 cup panko (Japanese-style breadcrumbs)

3 tablespoons unsalted butter, melted

Petunjuk

Prepare oven and baking dish:

Preheat oven to 325°F. Lightly coat an 11-by-7-inch baking dish with cooking spray; set aside.

Make corn mixture:

Whisk together cream cheese, eggs, salt, and pepper in a medium bowl until smooth. Fold in 4 cups of the corn, 1 1/2 cups of the Monterey Jack, and 1 tablespoon of the thyme. Set aside.

Make pureed corn mixture:

Place half-and-half and remaining 1 cup corn in a blender; process until smooth, about 15 seconds.

Combine casserole ingredients:

Add pureed corn mixture to cream cheese mixture in bowl; stir until well combined. Pour into prepared baking dish.

Bake casserole:

Bake in preheated oven until sides are set but center is still undercooked and jiggly, 35 to 40 minutes.

Make casserole topping:

Meanwhile, stir together crushed crackers, panko, butter, and remaining 1/2 cup Monterey Jack and 1 Tbsp. thyme in a bowl; set aside.

Toast cracker topping:

Remove baking dish from oven; sprinkle evenly with cracker mixture. Return to oven, and bake at 325°F until set in the center and topping is golden brown, 20 to 25 minutes. Remove from oven. Let stand 10 minutes. Serve.