Vegan Scalloped Corn with Saltine Crackers is a classic side dish for Thanksgiving, Christmas, or any other holiday dinner. Old fashioned scalloped corn is a family favorite, and it’s easy to make, creamy, and super delicious.
Vegan Scalloped Corn Ingredients
- Cream-Style Corn
- Whole Kernal Corn
- Saltine Crackers
- Plant-Based Scramble
- Dairy-Free Milk
- Vegan Butter
- Salt, Pepper, and Paprika (Optional)
How to Make this Vegan Corn Casserole with Crackers
Start by melting some vegan butter in a casserole dish. Stir in the plant-based scramble, soy milk, salt, and black pepper. Add the corn and one cup of the crushed saltines and mix well. In a small bowl, combine the remaining melted butter and crushed saltines. Sprinkle cracker topping over the casserole. Bake at 350°F for 45 minutes covered, uncover, and bake for another 15 minutes. Let stand for 15 minutes before serving as it will firm up a bit during this time.
This sweet corn casserole can be made the day before and then baked just before serving, saving you time in the kitchen when you’re busy making the rest of the meal.
Variations for Baked Corn
There are many variations to this classic corn casserole. You can add diced onions, shallots, peppers, garlic, or any other veggies. Spices like cayenne or cumin can be mixed in. To make it extra creamy, stir in some vegan cheese like cheddar or parmesan. Instead of Saltines, you can use Ritz or Club crackers or even bread crumbs.
The Best Gift Ever
One year for Christmas, our parents gave each of us a cookbook that included all of the recipes we grew up with and loved. It was called “The Minor Family Favorite Recipe Book.” With each recipe, they recall a memory tied to that food, like the time my ten-year-old sister ate six sloppy joe’s (no joke!). It included favorites like:
- Chili
- Chowders
- Soups
- Dips
- Salads
- Sandwiches
- French Fries
- Gravy
- Cookies
- Bars
- Pumpkin Pie
- Coleslaw
- Guacamole
I didn’t realize what a gem this little book would be until later in life. I can’t imagine how long it took them to create this. My mom isn’t here anymore, but I still chuckle at some of her writing in this book. It was and always will be one of the best and most cherished gifts I’ve ever received!
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this old-fashioned scalloped corn and share it with the people you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
More Recipes for Your Holiday Table
Traditional Sausage Stuffing – Except Vegan
Baked Yams with Vegan Marshmallows and Pecans
Vegan Scalloped Corn with Saltine Crackers
Vegan Scalloped Corn with Saltine Crackers
Ingredients
- 4 tablespoon Vegan Butter, Melted Divided
- ½ Cup Plant-Based Scramble
- ¼ Cup Soy Milk Plain and Unflavored. Check the back – no added sugars!
- 2 15-oz Cans Cream-Style Sweet Corn
- 1 15-oz Can Whole Kernel Corn Drained
- 1 Sleeve Saltine Crackers, Crushed Divided
- ½ Tsp Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat oven to 350°F
- In a greased casserole dish, whisk together two tablespoons melted butter, plant-based scramble, soy milk, salt, and pepper.
- Stir in 1 cup of the crushed Saltines and all three cans of corn.
- In a small bowl, combine the remaining crushed Saltines with two tablespoons of melted butter. Sprinkle cracker topping over the casserole.
- Transfer to the oven and bake for 45 minutes, covered. Remove cover and bake for another 15 minutes.
- Let stand for 15 minutes before serving as it will firm up a bit. Sprinkle with paprika (optional).
Kati
Is there a substitute for the vegan scramble? I can’t find it anywhere near me but I’d love to make this for my husband.
MN Veg Head
I haven’t tried anything besides the plant-based scramble. I wonder if a chickpea flour+water mixture would work? Or an egg replacer like Ener-G or Bob’s Red Mill (the equivalent of 2 eggs)?
Kitra Nelson
I’m making this tomorrow for Thanksgiving. Hoping it tastes as good as it sounds. Thanks for the recipe!
-Also in Minnesota 🙂
MN Veg Head
We also had this yesterday for Thanksgiving! I hope you liked it!