Baked Corn Casserole Recipe

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Most Helpful Positive Review

Jan 02, 2006

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.

—DAQUIL

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Most Helpful Critical Review

Jul 24, 2003

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.

—TMIKOS

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88 Ratings

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Sep 19, 2003

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.

—MARY KB

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Oct 15, 2006

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.

—Cocinera

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Dec 05, 2004

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.

—David L Smith

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Jan 20, 2004

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!

—CHRISTY PALMER

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Dec 23, 2010

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.

—LStichert

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Jan 20, 2004

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!

—DBOTTIG

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Nutrition

Calories
282 kcal
14%

Carbohydrates
26.2 g
8%

Cholesterol
39 mg
13%

Fat
19.4 g
30%

Fiber
2 g
8%

Protein
4.3 g
9%

Sodium
666 mg
27%

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

Nutritional Information

Baked Corn Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 282
Calories from Fat: 174

% Daily Value *
Total Fat 19.4g 30 %
Saturated Fat 9.9g 50 %
Cholesterol 39mg 13 %
Sodium 666mg 27 %
** Potassium 213mg 6 %
Total Carbohydrates 26.2g 8 %
Dietary Fiber 2g 8 %
Protein 4.3g 9 %
Sugars 3.9g
** Vitamin A 12 %
** Vitamin C 22 %
** Calcium 3 %
** Iron 9 %
** Thiamin 4 %
** Niacin 11 %
** Vitamin B6 7 %
** Magnesium 8 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.