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Creamy Corn Casserole Aunt Sandy's Kitchen

... from Aunt Sandy's Kitchen
  • Serves: 6-8 servings
  • Prep Time: 10 minutes
  • Cooking: 45-50 minutes
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Aunt Sandy’s Kitchen Creamy Corn Casserole is a rich, cheesy, and comforting side dish that is always welcome on the dinner table. Made with corn, creamed corn, cream cheese, shredded cheese, and a buttery cracker topping, this baked corn casserole comes out hot, creamy, and full of homestyle flavor.

This easy corn casserole recipe is perfect for holiday meals, Sunday dinner, potlucks, and family gatherings. It pairs beautifully with ham, turkey, chicken, roast beef, and other classic comfort food favorites, making it a dependable side dish when you need something simple, satisfying, and crowd-pleasing.

🛒 Ingredients

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease an 11 x 7 x 1.5-inch baking dish, 8 x 8-inch dish, or 9 x 9-inch dish.
  2. In a large mixing bowl, combine the corn, creamed corn, soup, cream cheese, egg, garlic powder, salt, and pepper. Mix until well combined.
  3. Reserve 2 tablespoons of the green onions for the top. Stir the remaining green onions and shredded cheese into the corn mixture.
  4. Pour the mixture into the prepared baking dish and spread it into an even layer.
  5. In a small bowl, stir together the melted butter and crushed crackers. Sprinkle the cracker topping evenly over the casserole.
  6. Bake for 45 to 50 minutes, or until the casserole is hot, bubbly, and golden brown on top. If the topping starts browning too quickly, cover loosely with foil.
  7. Let the casserole stand for 10 to 15 minutes before serving. Sprinkle the reserved green onions over the top and serve warm.

Enjoy!

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Recipe Notes

  • Softened cream cheese blends more easily into the corn mixture and helps create a smoother texture.
  • You can use an 11 x 7-inch, 8 x 8-inch, or 9 x 9-inch baking dish for this recipe.
  • Let the casserole rest for 10 to 15 minutes after baking so it can set up before serving.
  • If the top browns too quickly before the center is fully heated, cover the dish loosely with foil for the rest of the baking time.
  • This casserole is a great make-ahead side dish for holidays, potlucks, and family dinners.
  • Store leftovers covered in the refrigerator and reheat until warmed through.

Frequently Asked Questions

Can I make Creamy Corn Casserole ahead of time?

Yes. You can assemble the casserole ahead of time, cover it, and refrigerate it before baking. Add the cracker topping just before baking for the best texture.

What type of corn works best for corn casserole?

Whole kernel corn and creamed corn work together well because they give the casserole both texture and creaminess. Canned corn is the easiest option for this recipe.

Can I use a different cheese?

Yes. Cheddar is a popular choice, but Colby Jack, Monterey Jack, or a mild cheese blend also work well in creamy corn casserole.

How do I know when the casserole is done?

The casserole is done when it is hot and bubbly around the edges and the cracker topping is golden brown. The center should be set and no longer look runny.

Can I reheat leftovers?

Yes. Store leftovers in the refrigerator and reheat in the microwave or oven until heated through. Covering it loosely while reheating helps keep it from drying out.

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