Cheesy Corn Casserole
Cheesy Corn Casserole is a rich and comforting addition to your dinner menu with cream cheese and Swiss.
Equipment
- oven
- baking dish
- Saucepan
- mixing bowl
Ingredients
- 1 can cream-style corn 14.75 oz
- 1 package cream cheese 8 oz
- 4 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 can whole kernel corn 15.25 oz, drained
- ⅔ cup shredded Swiss cheese
- ½ cup breadcrumbs
- 1 tablespoon salted butter melted
Instructions
- Preheat oven to 350°F. Spray an 8x8 inch baking dish with cooking spray.
- Place the cream-style corn, cream cheese, flour, onion powder, and salt in a large saucepan. Heat over low heat, stirring occasionally, until the cream cheese is melted.
- Stir in the whole kernel corn and Swiss cheese. Pour the mixture into the prepared pan.
- In a small bowl, mix together the breadcrumbs and butter. Sprinkle over the corn casserole.
- Bake for 25–30 minutes, or until the mixture is light brown on top and bubbly on the edges.
Notes
Swap out the Swiss cheese for your favorite shredded cheese. Store any leftovers in the refrigerator for 3–4 days. Make it ahead by preparing the casserole but not the topping, and refrigerate for up to 2 days before baking.
Nutrition
Serving: 1bowlCalories: 277kcalCarbohydrates: 31gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 633mgPotassium: 259mgFiber: 2gSugar: 6gVitamin A: 679IUVitamin C: 6mgCalcium: 117mgIron: 1mg
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