"A great inexpensive side dish for almost any meal! This is one of my favorites. I make it every Thanksgiving as it goes great with turkey." — vanceem
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1 1/2 cups
1 (15.25 ounce) can
whole kernel corn, drained
1 (14.75 ounce) can
1 1/4 cups
2 (4 ounce) cans
chopped green chilies
shredded Cheddar cheese, divided
For those of us in this house who like onion/green pepper, this was a fabulous dish! The flavor and texture are wonderful, especially the crispy edges! Not having creamed corn, I pureed a can of whole corn, drained, and I doubt it made much flavor/texture difference. I will be making this dish again.
I followed the recipe exactly as I always do the first time I make anything. The final result was greasy and bland.
I made this today and it was a HUGE hit! Followed the recipe exactly... only thing I might change is to add something to spice it up a little just because I like spicy things.
I made this according to the recipe, except I used 3/4 cup butter instead of 1 cup margarine, added 1/4 tsp. pepper, and used 2 cups of cheese instead of 3 cups. It turned out delicious--good flavor, good consistency. We ate it all.
* Percent Daily Values are based on a 2,000 calorie diet.
Thanksgiving Corn Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 245
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 this classic casserole starring leftover Thanksgiving turkey.