Corn Casserole Recipe
Corn Casserole Recipe photo by Taste of Home
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Corn Casserole Recipe

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For almost 30 years, I've been preparing this zippy side dish for all sorts of gatherings. In fact, whenever I'm invited to an event that involves food, it's "understood" that I'll bring this casserole. Plus, it's a great way to use up hard-cooked eggs. -Patricia Friend, Milledgeville, Georgia
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 10-12 servings


  • 1 large onion, chopped
  • 2 medium green peppers, chopped
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups frozen corn
  • 2 cups cooked long grain rice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 4 hard-boiled large eggs, chopped
  • 2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided
  • 2 tablespoons Worcestershire sauce
  • 2 to 3 teaspoons hot pepper sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper

Nutritional Facts

3/4 cup: 263 calories, 16g fat (10g saturated fat), 116mg cholesterol, 711mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 10g protein.


  1. In a large skillet, saute onion and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese.
  2. Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese; let stand 5 minutes. Yield: 10-12 servings.
Originally published as Corn Casserole in Taste of Home February/March 1995, p37

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mamaluvs2cook User ID: 3885958 961
Reviewed Feb. 14, 2009

"I made this for a church dinner tomorrow, so I doubled the recipe. My family liked it and I liked it but I think next time I will use less flour, if any. There's starch in the rice and I thought it was a little too starchy with the all the flour. It's fine when it's hot but when it starts cooling down you can really tell, it get's kind of gooey (for lack of a better word). It still tastes good. I'll let you know how it goes over after the dinner."

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