Creamy Ham and Scalloped Corn Casserole with Buttery Crackers Tips, FAQ & printable recipe

Tips for success

To achieve an extra-crispy topping, you can finish the dish under the broiler for the last minute of baking. Keep a very close eye on the dish during this time, as the high heat can turn the cracker crumbs from golden to burnt in seconds. This step is optional but adds a wonderful depth of flavor to the buttery crust.

If you find the casserole is browning too quickly on top before the center is fully set, tent the dish loosely with a piece of aluminum foil. This prevents the crackers from darkening further while allowing the internal custard to continue cooking safely. Remove the foil for the final few minutes of baking to ensure the topping remains crisp and perfectly golden.

Variations

• Cheesy Corn Casserole: Stir one cup of shredded sharp cheddar cheese into the custard mixture before pouring it over the ham and corn. The cheese adds a tangy depth and a gooey texture that pairs perfectly with the sweet corn and savory ham.
• Spicy Corn Casserole: Add two tablespoons of finely diced pickled jalapeños into the custard base. The mild heat cuts through the richness of the creamed corn and creates a lively contrast with the buttery cracker topping, making it a great option for those who enjoy a bit of spice.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the custard texture may separate when thawed.

Reheat

Reheat in a 350°F oven for 15 minutes or until heated through.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the casserole will maintain its flavor and texture for up to three days in the refrigerator.

When ready to eat, reheat portions in the oven or microwave until warmed through, though the oven is preferred to help restore some of the crunch to the cracker topping.

You can assemble the base and custard layers up to 24 hours in advance and store them covered in the refrigerator. However, wait to add the cracker topping until just before you are ready to bake.

Adding the crackers too early will cause them to absorb moisture from the custard, resulting in a soggy topping rather than the desired crisp finish. This makes the dish an excellent option for stress-free entertaining.

Serving ideas

Serve the casserole warm, directly from the baking dish. Because of its creamy and rich nature, it pairs exceptionally well with crisp, fresh side dishes like a simple green salad with a sharp vinaigrette or steamed green beans.

The acidity of these sides helps to cut through the richness of the custard and the savory ham, creating a balanced and satisfying meal that is perfect for any occasion.

For a more formal presentation, use a large serving spoon to create clean, scoop-shaped portions on individual plates. Ensure each serving includes a generous amount of the golden cracker crust.

If desired, you can garnish individual servings with a small amount of fresh parsley or chives to add a pop of color and a fresh, herbal note that complements the sweetness of the corn.

Frequently asked questions

Recipe card

Creamy Ham and Scalloped Corn Casserole with Buttery Crackers

Prep 15 minCook 45 minRest 10 minTotal 1 h 10 minServes 6

Ingredients

• 2 cups diced cooked ham
• 2 cups yellow corn kernels
• 2 cups creamed corn
• 3 large eggs, beaten
• 1 1/2 cups buttered cracker crumbs

Instructions

1. Preheat the oven to 375°F (190°C). In a large 9x13 inch baking dish, evenly distribute the diced cooked ham and yellow corn kernels across the bottom. Ensure they are spread out to create a uniform layer that will provide flavor in every scoop.
2. In a separate medium bowl, whisk together the creamed corn and the beaten eggs until the mixture is smooth and fully combined. Carefully pour this custard mixture over the ham and corn in the baking dish, ensuring it reaches all corners and coats the bottom ingredients thoroughly.
3. Sprinkle the buttered cracker crumbs evenly over the top of the custard mixture. Place the dish into the preheated oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling. Remove from the oven and allow to rest for 10 minutes to reach a safe internal temperature of 160°F (71°C) for the egg custard.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

14.5 g

Carbohydrates

32 g

Fat

22 g

Fiber

2.5 g

Sugar

8 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.