Cheesy Corn Casserole Recipe - Allrecipes.com
Cheesy Corn Casserole Recipe
  • READY IN 55 mins

Cheesy Corn Casserole

Recipe by  

"There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
  3. Bake in preheated oven for 25 minutes.
  4. Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

Most excellent. I've used more cheese than the recipe requires, both in the batter and on top. It came out finger-licking good. Five stars.

 
Most Helpful Critical Review
Jul 24, 2003

This was definitely an easy recipe, but noone in my family liked it!

 
Dec 13, 2003

My husband and I loved this tasty casserole. I used the 14.5 oz. cans of corn and it turned out great. You can add or subtract from this recipe pretty easily and still come out with a great dish.

 
Jul 24, 2003

This was excellent -- although I made some substitutions since I wanted some of the ingredients in the other recipes that sounded good too. I doubled the recipe; used 1-1/3 c. Jalapeno cheese instead of cheddar cheese, used cream cheese instead of sour cream, used Glory Foods Corn Muffin Mix (2 boxes since I doubled), topped with 1/2 c. Finely Shredded "4-Cheeses" Combination by Kraft and topped with salt, pepper and Emeril's Original Essence Seasoning and a sprinkling of seasoned bread crumbs. The cream cheese I used wasn't totally softened so it didn't blend as well as I would have liked but this recipe was so much better than the one I made a month ago (an old family favorite w/o eggs and corn muffin mix using green peppers and swiss cheese). It received rave reviews by the entire office at the Holiday Party!

 
Dec 23, 2006

I made this for Thanksgiving and it was such a hit that the family wants me to make it for Christmas. The only tip I would offer would be to bake it for about 10 minutes less than called for and let the carryover heat finish it off. The original way was a little too dry. This way it stays really moist.

 
Jan 01, 2009

This is an all-time favorite for all potlucks, fish frys and bar-b-q's. I do add one can of chopped green chiles for that little spark!

 
Apr 08, 2007

I loved this recipe...I used sharp cheedar to amp up the flavor and used green onion to give a little color to it. I will make this again and again.

 
Jul 24, 2003

This recipe was a definate hit. I made it for a family reunion and Thanksgiving dinner and both times I took home an empty dish. Very, very good and easy to make. Thanks for sharing this one, everyone loved it.

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 477 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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