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Creamy Corn Casserole

 Creamy Corn Casserole
If you're looking for a different way to serve vegetables, give this recipe a try. This dish is one of my family's favorites. It just might become a favorite at your house, too.
8 ServingsPrep: 15 min. Bake: 25 min.


  • 1 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped sweet red pepper
  • 3 tablespoons butter, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3 cups fresh, frozen or drained canned corn
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/3 cup slivered almonds, optional
  • 1/2 cup soft bread crumbs


  • In a medium skillet, saute celery, onion and red pepper in 2
  • tablespoons of butter for 2-3 minutes or until vegetables are
  • tender. Remove from the heat; stir in soup, corn, water chestnuts
  • and almonds if desired.
  • Transfer to a 2-qt. baking dish. Melt remaining butter; toss with
  • bread crumbs. Sprinkle on top of casserole. Bake, uncovered, at
  • 350° for 25-30 minutes or until bubbly. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 148 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 372 mg sodium, 20 g carbohydrate, 3 g fiber, 4 g protein.