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Corn Casserole Recipes

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Make a soon to be family favorite using corn as the main ingredient in a delicious casserole. This page contains corn casserole recipes.

Solutions: Corn Casserole Recipes

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Recipe: Quick Corn Casserole

Simple, fast, and tasty

Ingredients:

  • 1 (16 oz.) can whole kernel corn, drained
  • 1 (16 oz.) can cream style corn
  • 1 (8 1/2 oz.) pkg. corn muffin mix (dry)
  • 1 cup sour cream
  • 1 (4 oz). can of drained green chilies, chopped

Directions:

Grease an 11 inch square pan with butter, margarine, or non-stick spray. Preheat oven to 350 degrees F.

Mix first four ingredients together until well blended. Add chillies (add some crisp cooked bacon bits if you like). Pour into baking pan.

Bake 1 hour or until set. Cut into squares and serve.

Servings: 10-12
Prep Time: 8-10 Minutes
Cooking Time: 1 Hours

By Great Granny Vi from Moorpark, CA

Recipe: Three Corn Casserole

Ingredients:

  • 1/3 cup margarine
  • 2 eggs
  • 1 (8 1/2 oz) can creamed corn
  • 1 (11 oz) can whole-kernel corn
  • 6 oz ready to use onion dip
  • 1 (6 oz) bag sweet yellow corn muffin mix
  • pepper

Directions:

In a 1 1/2 qt casserole melt margarine. Swirl to coat the sides of the dish. Stir rest of the ingredients into the casserole, mixing until well blended. Bake at 325 degree F for 45-60 minutes or until a toothpick inserted in center comes out clean. Serves 6-8.

By Sandy from Graettinger, IA

Recipe: Broccoli and Corn Casserole

Ingredients:

  • 10 oz. frozen broccoli, cooked just tender and drained well
  • 1 egg, beaten
  • 1 can cream style corn
  • 1/2 tsp. salt
  • pepper, to taste
  • 3 Tbsp. margarine
  • 1/4 cup chopped onion
  • 1/2 cup salted crackers, crushed coarsely
Topping:
  • 1 cup croutons
  • 3 Tbsp. melted margarine

Directions:

In mixer blend together all ingredients, except broccoli. Mix well and stir in broccoli. For topping: Pour margarine over croutons and put on casserole. Bake for 35-40 minutes at 350 degrees F. Makes a 9x9 inch pan. Double recipe for a 9x13 inch pan.

By Robin from Washington, IA

Recipe: Corn Casserole

This is a super delicious, easy great for the holidays dish!

Approximate Time: about 70 minutes

Yield: 6-8 servings

Ingredients:

  • 1 can whole kernel corn ($.79)
  • 2 cans creamed corn ($1.60)
  • 1 stick melted butter ($.20)
  • 2 eggs ($ pennies)
  • 1 cup sour cream ($.75)
  • 1 8oz. pkg. corn bread mix ($.50)

Steps:

  1. Mix together and put in casserole dish.
  2. Bake at 350 degrees F for 1 hour.

By

Recipe: Corn Casserole

Ingredients:

  • 1/2 cup margarine, melted
  • 1 can cream corn
  • 1 can whole kernel corn
  • 1 cup sour cream
  • 1 egg
  • 1 box Jiffy cornbread mix

Directions:

Mix well together and bake in 9x13 inch pan at 350 degrees F for 30 minutes or until knife inserted in center comes out clean.

By Robin from Washington, IA

Recipe: Corn Pudding

Yummy corn recipe!

Ingredients:

  • 2 Tbsp. flour
  • 2 Tbsp. butter
  • 1 cup milk
  • 1/4 tsp. salt
  • 2 cups canned whole kernel corn
  • 1 cup canned mushrooms, drained

Directions:

Mix together first 4 ingredients until thick. Then add corn and mushrooms, and mix well. Put in 1 1/2 quart casserole and sprinkle top with soda cracker or bread crumbs and top with grated cheese. Bake 30 minutes at 350 degrees F.

Servings: 6-8
Prep Time: 20 Minutes
Cooking Time: 30 Minutes

By Robin from Washington, IA

Recipe: Casa Casserole

Ingredients:

  • 2 eggs, beaten
  • 1/2 cup cornmeal
  • 1/2 tsp. soda
  • 1/2 cup oil
  • 2 cans cream-style corn
  • 3/4 tsp. garlic salt
  • 1 sm. can chilies, diced
  • 1-2 cup sharp cheddar cheese, grated
  • paprika, to taste

Directions:

Mix all ingredients together, except cheese. Pour 1/2 of mixture into a 2 qt. greased casserole. Cover with a layer of cheese; add rest of mixture and top with generous layer of cheese. Sprinkle with paprika. Bake at 350 for 1 hour. Easy to double. Good with chicken, roast or steak. Serves 6.

By Robin from Washington, IA

Recipe: Corn and Rice Casserole

Ingredients

  • 1/2 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup chopped celery
  • 1/2 cup butter
  • 1 jar chopped pimento (2oz.)
  • 1 can cream style corn
  • 1 Tbsp. sugar
  • 1 egg, beaten
  • 1 cup Minute Rice
  • salt and pepper, to taste
  • 1 cup shredded cheddar cheese

Directions

Saute' onion, green pepper and celery in butter in skillet until brown. Add pimento, corn and sugar. Beat egg with rice in bowl. Add to corn mixture; mix well. Pour into buttered 2 qt. casserole. Bake for 30 minutes at 325 degrees F.

By Robin from Washington, IA

Recipe: Unusually Good Corn Casserole

Ingredients

  • 1 stick margarine (melted)
  • 1/4 tsp. butter flavoring
  • 1 cup sour cream
  • 1 can cream corn
  • 1 beaten egg
  • 1 can whole corn

Directions

Mix all together and stir in 1 Jiffy corn bread mix. Bake 45 minutes in a 350 degrees F oven in a 8x8 inch pan. Ingredients can be mixed up ahead of time. Keep in refrigerator. Corn bread mix added just before baking.

By Robin from Washington, IA

Recipe: Baked Corn Casserole

Ingredients:

  • 1 can cream style corn
  • 1 can whole kernel corn
  • 1 cup macaroni
  • 1 cup shredded cheddar cheese
  • 1 stick margarine (or less)

Directions:

Mix all together and bake in 2 quart casserole at 350 degrees F for 1 hour.

By Robin from Washington, IA

Recipe: Hamburger and Corn Casserole

I PROMISE, this does taste better than it sounds! And it will feed a lot of people!

Ingredients

  • 1/2 - 1 pound of Ground Chuck
  • 1-2 cans or 1/2 pack frozen Whole Kernel Corn
  • 1/2 - 1 package of Egg Noodles
  • 1-2 cans of "Cream of Musroom" soup
  • 1-2 cans of "Cream of Chicken" or "Cream of Celery" soup (original calls for chicken).
  • 1-2 containers of Sour Cream, 8 oz.
  • 1 medium onion, finely chopped.

Directions

Brown meat with onions in a skillet. Cook pasta until tender. Mix together together in a large bowl meat, onions, noodles, soups, corn and sour cream. Pour into an oblong pan or pans topped with bite size pieces of hamburger buns, hot dog buns, French bread or Italian bread.

Bake at 350 degrees F for 20-30 minutes ot until bread is golden.

NOTE: Experiment by adding other vegetables such as chopped broccoli.

Barbara from West Union, OH

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Questions

Here are questions related to Corn Casserole Recipes.

Question: Corn Pudding Casserole That Can Feed 40-50 People

I need a good recipe for Corn pudding/Casserole that can easily be expanded to feed 40-50 people. I need to use a large (111 oz.) can of corn, so preferably with only or mainly corn, not creamed. This is for my church Thanksgiving dinner. Thanks in advance!

Kim from Crawford, CO


Most Recent Answer

By Chris (Guest Post)11/13/2007

Try checking with www.DaylesGrowliesforgroups.com. I have done 2 family weddings through this site. Besides, it gives you some other ideas.

Archives

Thrifty Fun has been around so long that many of our pages have been reset several times. Archives are older versions of the page and the feedback that was provided then.

Archive: Corn Casserole

This is too easy to be this good! I received this recipe my Daughters ex- mom in law and I always regretted not getting this after their divorce! So one day I thought.. well, we were friends so I called her out of the blue and got it! lol

I am so glad I did and she was thrilled and happy to chat! Most people opt for Corn Casserole with the Jiffy mix but I think this is way better.. and everyone loves it.. I tried to copy it so many times but now that I have the exact recipe I want to pass it on plus its ingredients that you probably have in the cupboard!

Ingredients

  • 2 cans creamed corn (or one reg drained and one creamed)
  • 6 Tbsp. flour
  • 2 Tbsp. melted butter (margarine)
  • 12 Tbsp. milk
  • 2 eggs beaten
  • 2 tsp. salt (I put less, hubby has HBP)
Topping
  • 1 pack crackers. (pk of 4 squares or one long pk. )
  • 1/2 cup (1 stick) butter, melted

Directions

Mix 2 Tbsp. butter with flour and add milk. Stir and add the rest of ingredients with corn and mix. Put in buttered or sprayed baking dish.

Prepare the topping last, just before baking. Toss to mix, apply lightly to top. Spread around and bake. Bake 1 hour at 350 degrees F.

Everyone will want this recipe. I saw this in my card file but didnt realize it was the one I looked for for years. It seemed to easy to be as good as I remembered.

By Ariela

Archive: Corn Casserole

Ingredients:

  • 1 can cream style corn
  • 1 can whole kernel corn
  • 1 cup Velveeta cheese (cubed)
  • 1 cup uncooked macaroni
  • 1 lb. sausage (browned and drained)
  • 1/2 cup chopped onion

Directions:

Mix all together. Melt 1/4 cup margarine and pour over top. Bake 45 minutes to 1 hour at 350 degrees F. May be mixed and refrigerated the night before.

By Robin

Archive: Corn Casserole

Ingredients:

  • 2 cans whole kernel corn, drained.
  • 8 oz. cream cheese
  • 1/4 cup milk
  • 1/4 cup butter
  • 1 tsp. minced garlic

Directions:

Combine all ingredients in casserole dish and bake until cream cheese and butter are melted.

By IMAQT1962

Archive: Corn Casserole

Ingredients

  • 1 can whole kernel corn (do not drain)
  • 1 can cream-style corn
  • 1/2 cup margarine (melted)
  • 1 cup cheese (diced)
  • 1 cup uncooked spaghetti
  • Small amount of onion
  • Salt and pepper (to taste)

Directions

Combine in a large casserole. Bake, uncovered, for 1 hour at 325 degrees F. Stir once after 30 minutes of baking.

By Robin from Washington, IA

Archive: Corn Casserole

Ingredients

  • 1 can cream style corn
  • 1 can whole kernel corn
  • 1/2 cup margarine
  • 2 eggs
  • 2 Tbsp. sugar
  • 1 cup sour cream
  • 1 Jiffy corn bread mix

Mix all together. Put in 9x13 inch baking dish. Bake 1 hour at 350 degrees F.

By Robin from Washington, IA

Archive: Corn Casserole

Ingredients

  • 1 can cream style corn
  • 1 can whole kernel corn
  • 1 corn can macaroni (use empty corn can to measure)
  • 1 corn can milk
  • 1 corn can American cheese, cut up
  • 1/2 cup butter or margarine

Directions

Mix first 5 ingredients in 9x13 inch baking dish. Cut butter over the top. Bake 1 hour at 350 degrees F.

By Robin from Washington, IA

Archive: Corn Casserole

Ingredients

  • 3/4 cup chopped green and/or red sweet pepper
  • 1/2 cup chopped onion
  • 1/3 cup margarine or butter
  • 1 can whole kernel corn, drained
  • 1 can cream style corn
  • 3 eggs
  • 1 package corn muffing mix
  • 1/2 cup shredded cheddar, Swiss, or Monterey Jack cheese, with pepper (opt.)

Directions

Cook pepper and onion in margarine in a large saucepan until tender but not browned. Remove from heat and cool slightly. Stir in corn. Add eggs, one at a time; beat by hand just till combined. Stir in muffin mix till moistened. Spread in greased 2 qt. baking dish. Bake, uncovered, in a 350 degrees F oven for 40 minutes. Sprinkle with cheese, if desired; let stand 5 minutes. Garnish with strips of sweet peppers, if desired. Serves 6-8.

By Robin from Washington, IA

Archive: Corn Casserole

Ingredients

  • 1 8 oz. container of sour cream
  • 1/2 cup butter/margarine (stick only, not from tub)
  • 1 package ( about 8 oz) cornbread mix (just what's in pkg.)
  • 1 regular can (about 15 oz. ) creamed corn
  • 2 regular cans (about 15 oz. each) whole kernel corn

Directions

Let butter/margarine soften to room temperature. Preheat oven to 350 degrees F. In a large bowl, use your mixer to mix butter/margarine and sour cream well. Add in dry contents of cornbread mix, mix well. Add in the creamed corn, mix well. Clean off the beaters to your mixer if needed. Drain the whole kernel corn (save the liquid to add in when making vegetable soup), and gently fold in the whole kernel corn until mixed well. Pour into a 13x9 inch pan. Bake for about 45 minutes or until top starts becoming golden with patches of light brown. Can double the recipe and bake in a deeper aluminum foil "throw away" type pan from the store. If doubling, bake for 60 minutes. This has always been a favorite of kids and adults. I always get asked for this recipe. Tastes great just out of the oven or reheated as leftovers. Enjoy!

Source: This is an old southern recipe. I've seen variations from Paula Dean on Food Network, on Jiffy and various website, but none are exactly like this one.

By Fran from Dallas, TX

Archive: Corn Casserole

Ingredients

  • 3 eggs
  • 1 can creamed corn
  • 1 can whole kernel corn, reserve 1/4 cup of liquid
  • 2/3 cup evaporated milk
  • 1/4 cup butter, melted
  • 2 Tbsp. onions, minced
  • 3/4 lb. Swiss cheese, diced
  • 2 cups saltines, coarsely crushed

Directions

Beat the eggs slightly in a bowl. Add the creamed corn, whole corn (including 1/4 cup reserved liquid), evaporated milk, butter, onions, and Swiss cheese. Mix well and fold in the saltines. Spoon mixture into a greased casserole dish. Bake, uncovered, at 325 degrees F for 1 hour. This can be made a day ahead.

By Robin from Washington, IA