Can I make this corn casserole recipe ahead of time?

Yes, absolutely! You can assemble the entire corn casserole recipe mixture and pour it into your baking dish, then cover it tightly and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge 30 minutes before baking and add an extra 10-15 minutes to the cook time to ensure it heats through evenly.

What kind of corn is best for this corn casserole recipe?

For the best balance of texture and creaminess, this corn casserole recipe uses both canned whole kernel corn (drained) and canned cream-style corn. The whole kernels provide a nice bite, while the cream-style corn contributes to the smooth, rich base.

How do I store leftover corn casserole?

Leftover corn casserole should be stored in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual portions in the microwave or warm the entire casserole in the oven at 300u00b0F (150u00b0C) until heated through.

Can I use frozen corn for this corn casserole recipe?

While canned corn is traditional for this specific corn casserole recipe, you can substitute frozen whole kernel corn. Thaw it completely and drain any excess liquid thoroughly before adding it to the mixture to prevent the casserole from becoming watery.

Corn Casserole Recipe: The 5-Star Creamy & Cheesy Holiday Side Dish

Name: Creamy & Cheesy Corn Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 (15 ounce) cans whole kernel corn, drained; 1 (14.75 ounce) can cream-style corn; 8 ounces cream cheese, softened; 1/2 cup (1 stick) unsalted butter, melted; 1 cup shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; 2 tablespoons all-purpose flour

Description

An incredibly easy and delicious corn casserole recipe featuring sweet corn, rich cream cheese, and a blend of savory cheeses, baked until golden and bubbly. Perfect for holidays or any weeknight meal.

Ingredients

Scale

2 (15 ounce) cans whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons all-purpose flour

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
Step 2: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, softened cream cheese, and melted butter. Mix well until everything is thoroughly incorporated and smooth.
Step 3: Add the shredded cheddar cheese, Monterey Jack cheese, and the all-purpose flour to the corn mixture. Stir until just combined.
Step 4: Pour the mixture evenly into your prepared baking dish. Spread it out with a spatula so that the top is relatively flat.
Step 5: Bake for 45-55 minutes, or until the casserole is bubbly around the edges and lightly golden brown on top.
Step 6: Remove from the oven and let it rest for 5-10 minutes before serving. This resting time allows the casserole to set slightly, making it easier to scoop and serve.

Notes

For an extra crispy top, sprinkle an additional 1/2 cup of shredded cheddar or Monterey Jack cheese over the casserole during the last 10 minutes of baking. You can also add a sprinkle of paprika for color.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 8g
Sodium: 450mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 3g
Protein: 9g
Cholesterol: 65mg