Cook some Scalloped Potatoes and Corn with help from KRAFT Recipes. These savory scalloped potatoes make a delicious side dish for your weeknight meal.
What You Need
Original recipe yields 6 servings
4 red potatoes (1-1/2 lb.), peeled, sliced
1 can (10-3/4 oz.) reduced-sodium condensed cream of celery soup
1/2 cup milk
1/2 tsp. dried rosemary leaves
1 onion, chopped
1 can (11 oz.) corn, drained
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Cook potatoes in boiling water 10 to 15 min. or until tender; drain.
Heat oven to 375°F. Mix soup, milk and rosemary until blended. Layer half each of the potatoes, onions, corn, soup mixture and cheese in 2-qt. casserole sprayed with cooking spray. Repeat layers.
Bake 35 to 40 min. or until heated through.
Substitute 1-1/2 tsp. chopped fresh rosemary for the dried rosemary.
Prepare using 1-1/2 cups frozen corn.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.