Who doesn't love a Cheesy Corn Casserole? This dish is the perfect combination of creamy, cheesy, and corn-y deliciousness. It's ideal for a grill-out, potluck, holiday gathering, or casual weeknight dinner. So gather your ingredients and prepare to make some of the best corn casseroles you've ever had.
There's nothing quite like a delicious casserole to make a meal feel special. This Cheesy Corn Casserole is the perfect example - it's easy to make and so tasty that everyone will love it.
This home-cooked side is quick and easy and pure comfort food! Both kids and adults love this dish.
This casserole is packed with flavor, thanks to the combination of cheesy goodness and corn. You can customize it to your liking by adding different types of cheese, bacon, additional vegetables, or spices.
It's the perfect side dish for any meal, from a simple weeknight dinner with family to a holiday celebration. We love this easy corn casserole recipe for July 4th, Labor Day, Thanksgiving, and Christmas!.
It is perfect year-round and one of our favorite holiday side dishes. So why not give it a try today?
Ingredients for Making Cheesy Corn Casserole Recipe
- Butter: I recommend using unsalted butter, but if you only have salted butter on hand, that will work too. Adjust the amount of salt you add to the recipe accordingly.
- Onion: I recommend using white or yellow onion. A red onion will work too.
- Flour: All-purpose flour is what I recommend. Gluten-free flour would work as well.
- Milk: I recommend using whole milk for this recipe, but you can also use 2% or 1%.
- Cream cheese: Be sure to use cream cheese at room temperature, so it's easy to mix into the other ingredients.
- Sweet Corn kernels: This recipe can use fresh, frozen whole kernel corn, or canned corn. If using frozen corn, be sure to defrost it first.
- Salt and pepper: To taste.
- Cheddar cheese: I recommend using sharp cheddar cheese, but you can also use mild or medium cheddar. You could also use another type of cheese, such as mozzarella or Swiss.
Tips & Tricks for the Perfect Casserole
- Preheat the oven: This step is essential so that the cheesy corn casserole without sour cream will be cooked evenly.
- Add extra vegetables: If you want to add more vegetables to the casserole, I recommend adding chopped bell peppers or diced tomatoes. You could also add spinach or kale.
- Add spices: If you want to add extra flavor to the casserole, try adding some chopped fresh herbs such as thyme or chives. You could add spices such as paprika, chili powder, or cumin.
- Bake until golden brown: The casserole should be golden brown and bubbly when it's done. If it's not, bake it for a few minutes longer. You could also cook the cheese under the broiler if you like.
- Let the casserole cool slightly before serving: This will help to prevent burns, and let the casserole solidify a bit.
- For a crispy topping, cover the cheese with crumbled Ritz crackers.
- A green salad
- Roasted potatoes
- Garlic bread
- Chicken or steak
- This recipe is fabulous for the holidays alongside turkey, ham, or a beef roast.
Frequently Asked Questions
There are a few reasons why your casserole might be runny. The most common cause is that the ingredients were not mixed well enough. Be sure to mix the ingredients thoroughly before baking.
Another possibility is that you didn't cook the casserole long enough. If your casserole isn't cooked long enough, it will be runny. Casseroles need to be cooked until they're golden brown and bubbly.
Finally, it's possible that you accidentally used too much liquid. If your casserole is too runny, try adding a bit more flour to thicken it up.
Corn pudding is a corn casserole made with eggs and is usually served as a dessert. (Though it can be a side dish.)
Corn casserole is made without eggs and is traditionally served as a side dish.
You can make the corn casserole with cream cheese 24 hours in advance. Just be sure to cover it tightly and store it in the refrigerator. When ready to bake it, let it sit at room temperature for 30 minutes before baking.
You can. However, it will result in a much more liquid casserole.
Tools Needed to Make Recipe for Cheesy Corn Casserole
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- 9 x 9" Casserole Dish
You can store leftover creamy corn casserole in an airtight container in the fridge for up to 3 days.
Alternatively, you can freeze leftovers for up to 2 months. Due to the creamy texture of the sauce, you can expect some deterioration when freezing.
If frozen, remove it from the freezer and thaw the dish overnight in the fridge.
Bake covered in foil at 350 degrees Fahrenheit until heated through. You can also reheat this recipe for corn casserole in the microwave.
How to Make Cheesy Corn Casserole
(See the full instructions with measurements and nutrition information in the recipe card below.)
First, start by preheating your oven to 350°F. Then, spray a 9 x 9 baking dish with cooking spray and set it aside.
Next, melt the butter in a large saucepan over medium heat. Once it's melted, add the onion and cook for 5 minutes.
After the onion has cooked, sprinkle the flour over the vegetables and cook for another 2 minutes.
Then, whisk in the milk, a little at a time, until the mixture is combined.
Add the cream cheese cubes, and cook until the mixture is smooth and the sauce thickens.
Finally, stir in the corn, and pour the mixture into the prepared baking dish.
Season the casserole well with salt and pepper, and top with the shredded cheese.
Bake for 15 to 20 minutes, until the cheese is bubbly and the casserole is golden brown.
Top with chopped green onion or bacon if desired.
Serve immediately. Enjoy!
Cheesy Corn Casserole with Cream Cheese
- 2 tablespoons unsalted butter
- ½ cup finely chopped onion
- 2 tablespoons all-purpose flour or gluten free flour
- 2 cups whole milk
- 8 ounces cream cheese diced
- 4 cups corn kernels defrosted if frozen
- Salt and pepper to taste
- 1 cup shredded cheddar chees
- Preheat the oven to 350° F. Spray a 9 x 9 baking dish with cooking spray.
- Melt the butter in a large saucepan over medium heat.
- Add the onion and cook for 5 minutes.
- Sprinkle the flour over the vegetables and cook for another 2 minutes.
- Whisk in the milk, a little at a time, until the mixture is combined.
- Add the cream cheese cubes, and cook until the mixture is smooth and the sauce thickens.
- Stir in the corn, and transfer the mixture to the prepared baking dish.
- Season well with salt and pepper.
- Top with the shredded cheese.
- Bake for 15 to 20 minutes, until the cheese is bubbly.