Recipe by dsmithtexas
"A creamy corn, cream cheese, and onion casserole that's a holiday winner!"
Watch video tips and tricks
2 (3 ounce) packages
1 (11.25 ounce) can
whole kernel corn, drained
1 (15 ounce) can
1 (4 ounce) can
chopped green chile peppers
1 (6 ounce) can
Utterly delicious! The only thing I changed was halving the butter to 2 Tablespoons. This was still so creamy & rich, I could've further reduced, or left out, the butter, and it would still be as tasty. Since we prefer a higher ratio of vegetable to fat, I'll probably add more corn & green chile next time. To those contemplating whether to make this or not, definitely do! I would try this with frozen or fresh corn, & with Neufchatel, a lower-in-fat cream cheese. These few changes won't compromise the delicious factor. --- UPDATE: I tried this again, with only these changes to the recipe: I used Neufchatel cream cheese, so the texture still was very creamy. I left out ALL the butter; I wouldn't suggest doing that as we did miss the rich, extra-buttery taste. So if you want a lower in fat version, do try Neufchatel & use only half the butter=perfect!
VERY creamy/soupy-didn't care for the texture, just too cream-cheesy. Glad I tried it but probably won't make again. Sorry:(
Sooooooooooo fattening, but I swear it's worth every calorie! (I've never used french fried onions before and was horrified when I read the nutrition information) I left out the green chilis in consideration of my 2 year old. I think this would have been very good either way. I did think it could use a bit of salt. I just sprinkled a little on top of my serving and that was fine, but next time I think I'll try adding 1/4 tsp. Note: In spite of the fat, DON'T skip the french fried onions, as they definitely add texture and flavor.
My husband made this for his office potluck and I had a little nibble of it. I loved it! We agree with the previous reviewer that said that it does not fit in a 1 quart dish. We also only used about 1/2 the french fried onions because to use the full amount seemed like too much to both of us. We will definately be making this for Christmas dinner this week!
This dish was excellent. I skipped the green chiles, although I would add them if I were serving this dish with a Mexican meal. I also skipped the fried onions because I was not in the mood for too much onion flavor. Great recipe!
My family really loved this one - I will make it again. It is definitely very creamy and even a little runny, but the flavor is nice, especially if you use "sweet" canned corn. One thing to note: the recipe says to cook this in a 1 quart casserole dish, but the mixture does NOT fit in a 1 quart dish! I used a 2 quart dish which worked just fine.
Pretty good. My youngest said this is one of her favorite things to eat now. I did omit the green chilies, since my two girls are a bit picky and wouldn't have touched it if they saw it in there. An interesting alternative to the green bean casserole.
I just found this recipe and made it for both a work Thanksgiving and a family Thanksgiving. It's been a while since I received so many compliments on a baked dish. The only complaint was there was not enough! I did add garlic--you can never have too much garlic! I also substituted 1/2 of the french onions with the cheddar flavored onions.
* 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: 217
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
This creamy casserole is like a cross between corn soufflé and corn pudding.
See how to make an easy, rich, and creamy corn side dish.
Learn how to make corn pudding, a classic part of the American harvest menu.