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This easy-to-make Cheesy Corn Casserole is the ultimate comfort food. It is ideal for family gatherings, holiday dinners, or potlucks.
I’ve made it so many times now that it feels like a tradition, and every time I make this dish, it reminds me why simple recipes like this are the heart of comforting meals. This casserole has become a family favorite, especially during the cooler months when we all crave something warm and cozy.
What I Love About This Cheesy Corn Casserole
- Simple Recipe: Easy to make with simple, everyday ingredients.
- Make-Ahead Dish: Perfect for busy weeknights or when you need more time to cook a holiday meal.
- Crowd-Pleaser: Everyone who tries this dish loves it, even the kiddos!
Recipe Ingredients
- Frozen corn kernels
- Can of cream-style corn
- Sour cream
- Unsalted butter
- Cheddar cheese
- yellow onion
- Green bell pepper
- Red bell pepper
- Large eggs
- Salt
- Black pepper
- Garlic powder
- Ritz crackers
How To Make Cheesy Corn Casserole
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
Combine Ingredients:
- Mix thawed corn, cream-style corn, sour cream, and melted butter in a large bowl.
- Stir in cheese, onions, and peppers.
- Beat eggs, then stir into the mixture. Add salt, pepper, and garlic powder.
Assemble, Bake, and Serve:
- Pour the mixture into a grease a 13×9-inch baking dish and top with crushed crackers.
- Bake in a 350°F oven for 45-55 minutes, until golden and set.
- Let it rest for 5 minutes before serving.
Equipment
- 13×9-inch baking dish
- Mixing bowls
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
Make It A Meal
I love to serve this alongside my Crockpot Costco Turkey Breast and a simple green salad for a deliciously cozy dinner.
Storage Tips
SERVE: You can keep the casserole out for about two hours before it needs to be covered and refrigerated.
STORE: Store leftovers in an airtight container in the fridge for 3-4 days.
FREEZE: Wrap the casserole in two layers of plastic wrap and foil. Freeze for 3-4 months.
THAW: Thaw overnight in the refrigerator.
REHEAT: Reheat the cheesy corn casserole in a 350°F oven for about 20 minutes or until warmed.
Recipe FAQs
Can I make this casserole ahead of time?
This can be made up to a day ahead. Prepare the casserole, cover it, and set it in the fridge until you are ready to bake it.
Can I use frozen corn directly without thawing it?
I recommend thawing the corn first. Otherwise, the dish may have excess moisture, which can alter its overall texture.
How do I know when the casserole is done?
The casserole is done when the center is set and the crackers are golden brown. This typically takes about 45-55 minutes in the oven.
More Comfort Food Classic Recipes
Cheesy Corn Casserole
Equipment
- 13×9-inch baking dish
- mixing bowls
- Small mixing bowl
- whisk
- measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2 cups frozen corn kernels, thawed
- 14.75 ounce can cream-style corn
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 cups cheddar cheese, shredded
- ½ cup yellow onion, finely chopped
- ½ cup green bell pepper, finely chopped
- ½ cup red bell pepper, finely chopped
- 2 large eggs, beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup Ritz crackers, crushed for topping
Instructions
- Preheat the oven to 350°F.
- Spray a 13×9-inch baking dish with cooking spray.
- In a large bowl, combine the thawed corn, cream-style corn, sour cream and melted butter until well combined.
- Stir in cheese, onions and peppers until combined.
- In a small bowl, beat the eggs and stir them into the corn mixture.
- Season with salt, pepper and garlic powder and stir to combine.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle with crushed crackers.
- Bake for 45-55 minutes or until the casserole is set and the crackers are golden brown.
- Remove the casserole from the oven and allow it to cool for 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
