Reviewed: Nov. 26, 2009

Easy and outstanding! Definitely not lo-cal, but a great dish to take to covered dish or for Thanksgiving dinner. I made it once for Thanksgiving, and from that year on it was considered a "must have" for my family.

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calliope6

Cooking Level: Intermediate

Home Town: Paramus, New Jersey, USA

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Reviewed: Nov. 24, 2009

i made this for the first time 4 years ago and has become a family favorite! Thisyear 2 people who have had it for dinner at my home called me for the recipe s they can add it to their thanksgiving - it is a must have dish!

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kimmiej4661

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Reviewed: Jul. 18, 2009

This was a sure crowd pleaser at my fiance's Christmas luncheon at work. I even had to give out the recipe to a lady and tell her about allrecipes.

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Cristel

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Reviewed: Mar. 6, 2009

I followed the recipe as written. Though it looked like the picture, it was'nt that good. I thought the flavor was so-so. My two sons didn't like it at all. My wife thought it was mediocre. I'm sorry, but this recipe goes to circular file (trash).

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Miguel

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Reviewed: Jan. 8, 2009

This is very good and an easy side dish to put together. I modified to 1/2 c margarine and used one can of whole kernel corn and 1 can creamed corn and 1/4 c chopped onion. I served it with meatloaf and mashed potatoes and salad.

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Carolina

Cooking Level: Expert

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Reviewed: Dec. 30, 2008

I love this recipe as did others at Thanksgiving dinner. I used it for Christmas dinner and got same comments from everyone. It was a hit. We have family that cannot eat cheese, it was nice to find casserole without cheese!

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Bev

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Reviewed: Dec. 18, 2008

This recipe is SO good and super easy to make. The only thing is it takes MUCH longer than 45 minutes. The two times I've cooked it it's taken about twice that (and it was in two different ovens). Just be ware when you're preparing for guests, give plenty of time for this dish to cook!

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Sommer B

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Reviewed: Nov. 26, 2008

My family absolutely loves this recipe. It is very easy, and it is wonderful made as is or with 1/2 cream corn and 1/2 whole kernnel corn. Thanks for the great recipe.

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sarahjjones13

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Reviewed: Oct. 25, 2008

Best corn casserole that I have made. I think it was the onion that made it ! Boy it was great.

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Nana7506

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

I loved this dish. Definitely need to cut back on the margarine. I don't even think I used 1/2 cup and that was plenty. My cornbread mix was smaller than called for because that's what was available. I sauteed the onion so it would be soft and sweeter. I forgot to put the foil on until the last 10 minutes but it turned out beautifully. Served a scoop of it in each bowl of Black Bean Chili (from this site) and it was delish. Thank-you Tracie.

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BREATHE_IN_DREAMS

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 10, 2008

I made a few modifications, but this was excellent! I was trying to cut back on fat, so I cut the butter down to a half cup, and because of personal preference I also substituted one can of whole kernel corn for the creamed corn. This was my first time making corn casserole and it turned out great! This one's a keeper, thanks!

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CookieDough

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Reviewed: Jul. 2, 2008

A fall favorite!

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DRSCHMIDT

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 7, 2008

Made a few adjustments used a whole can corn and a less onions. We all love this recipe. It is away from the normal cornbread. Will hand this recipe down to the next generation. Teaching this to my daughters already.

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HANCHETT1999

Cooking Level: Expert

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Reviewed: Apr. 28, 2008

Took this to church and it was a hit. I added chopped green pepper. I had to cook it longer that stated.

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Missnancy

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Reviewed: Apr. 25, 2008

This recipe tastes great, but I agree that less butter is important. A layer of oily butter was left on top and didn't appear very appetizing. I will make again, but with less butter.

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Karebear

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

This is a great receipe! I added sugar and onions to mine. Even the kids loved it and they hate corn. Thanks for this one!

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nyree9

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Reviewed: Mar. 27, 2008

Perfect Recipe! DELICIOUS is all I can say!

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Heather C.

Cooking Level: Intermediate

Home Town: Hanna, Indiana, USA

Living In: Winamac, Indiana, USA

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Reviewed: Mar. 16, 2008

I made this with one can cream corn and one can whole kernel corn, and worried that it wouldnt come out right, it looked really runny. But it baked up with a nice fluffy cornbread texture. This one is better than a lot of the other recipes on this site that call for a lot more ingredients too. The onion gave it a great flavor. This is comfort food! And I will search no more for a corn casserole recipe!

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joann

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Reviewed: Mar. 7, 2008

I definitely modify/cut some ingredients. I make it with 1 can creamed corn, 1 can regular corn (drained), 8 oz. fat-free sour cream, 1/2-1 stick butter (based on preference) and 1 box corn bread mix. Mix, pour, bake, enjoy!

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Angela R.

Cooking Level: Expert

Home Town: Buffalo Lake, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 1, 2008

I searched for an easy corn casserole recipe since my husband discovered he loved this, and this was the it! Bakes beautifully, wasn't runny and was a winner with me and my husband! It will become a staple at the holidays and many dinners to come.

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