Recipe by akhowell
"A Southwestern twist on the usual corn casserole."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (3 ounce) packages
cream cheese, softened
1 (15.25 ounce) can
whole kernel corn, drained
1 (15.25 ounce) can
1 (4 ounce) can
chopped green chile peppers
1 (2.8 ounce) package
French-fried onions, divided
I made a couple of changes in this recipe, and it was a hit at the holiday table. In fact, my father-in-law whom barely eats anything, tore this up! I omited the chiles because there was going to be a child at the table, and I forgot to pick up the french fried onions, so they were left out as well. As another reviewer did, I cut back on the amount of creamed corn, which made the texture less runny.
I thought this recipe was alright though all of my guests enjoyed it and asked for the recipe. I felt it was missing something in regards to flavor and I think next time I would cut back on the amount of green chiles used.
Our family and friends have all enjoyed this excellent dish. I have made and served it numerous times. To "jazz" it up a bit, I added a (for us) generous "dash" of ground red (cayenne) pepper. Also, I use the full 8-oz pkg of cream cheese; to me, at least, it improves the texture and flavor. Of all corn casserole recipes I've ever used, we like this one best; not only for flavor, but for presentation.
This recipe is wonderful, and is so easy to make! It has become a family favorite at Chrismas, and a great dish to take to potlucks. It still tastes great reheated the next day. One piece of advice- don't use fat free cream cheese, the texture didn't turn out right when I used it. Also, I noticed that the people who were complaining about the dish being too runny were also the ones who omitted the french-fried onions. These absorb a lot of liquid, so if you don't like onions, you will need to subsitute something in their place.
This is a delicious variation on a corn casserole. Thank you! I used some Oscar Meyer bacon bits, a few more chile peppers and one-third creamed corn to 2/3 whole kernel (thereby reducing the "soupiness" noted by some others) with good results. The first servings resulted in seconds, a cleaned out casserole dish and a request for the recipe.
This was a great change to the normal buttered corn or creamed corn. I left the chillis out so my kids would eat it and next time I may have to reduce the onion a tad only because my children are very picky. The fact that this recipe can be adjusted to suit picky eaters and still maintain a wonderful flavor and texture makes it a true keeper. Thanks!
We make this recipe every year. It has become a family favorite at the holidays. Make sure you give it enough time to bake. It typically takes longer than the recipe calls for.
I used 2 cans of corn instead of the creamed corn, and 4 fresh whole roasted chili's instead of canned. It turned out delicious. It got great compliments at the family BBQ!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Corn Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 174
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This creamy casserole is like a cross between corn soufflé and corn pudding.
Learn how to make corn pudding, a classic part of the American harvest menu.
See how to make an easy, rich, and creamy corn side dish.