Baked Corn Casserole Recipe

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Casseroles are a staple in my home. This one is great to serve in the fall with any main dish.—Jackie Willingham, Pasadena, Texas
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES: 8-10 servings


  • 1/4 cup butter
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup chopped onion
  • 1 can (2.8 ounces) french-fried onions, divided

Nutritional Facts

1 serving (1 cup) equals 188 calories, 12 g fat (6 g saturated fat), 22 mg cholesterol, 422 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g protein.


  1. In a large bowl, beat together butter and cream cheese. Stir in the kernel corn, cream-style corn, chilies and onion; mix well. Pour into a greased 8-in. square baking dish.
  2. Bake, uncovered, at 350° for 15 minutes. Remove from oven; stir in half of the fried onions. Sprinkle remaining fried onions on top. Bake 15 minutes longer. Yield: 8-10 servings.
Originally published as Baked Corn Casserole in Country Woman July/August 1993, p35

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Reviewed Mar. 31, 2015

"I didn't put the chopped onion in, my little ones don't like it, and this did not turn out well."

Reviewed May. 17, 2010

"This was a hit with my dinner guests--it was a welcome change to the scalloped corn we normally have."

Reviewed Mar. 13, 2008

"I made this side dish for a Christmas buffet. I got rave reviews! When I rsvp to parties and am ask " what I can bring?", it's been that "corn casserole" every time,"

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