Rich and Creamy Corn Casserole Recipe

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This comforting side dish makes a rich and creamy accompaniment to almost any main entree. Kids and adults alike will ask for this dish time and again.—Gail Bigford, Glendale, Arizona
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 5 cups frozen gold and white corn, thawed
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup grated Romano cheese
  • 2 ounces cream cheese, cubed
  • 5 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Nutritional Facts

2/3 cup: 315 calories, 21g fat (13g saturated fat), 67mg cholesterol, 503mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 9g protein.


  1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened.
  2. Remove from the heat. Stir in the corn, 1/4 cup Parmesan, Romano, cream cheese, sugar, salt and pepper.
  3. Transfer to an ungreased 1-1/2-qt. baking dish; sprinkle with remaining Parmesan.
  4. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and top is golden brown. Yield: 8 servings.
Originally published as Creamy Corn Casserole in Taste of Home Christmas Annual Annual 2010, p92

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