Creamy Corn Casserole Recipe

4.5 2 3
Creamy Corn Casserole Recipe
Creamy Corn Casserole Recipe photo by Taste of Home
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Creamy Corn Casserole Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Creamy Corn Casserole in Country Extra July 1995, p49

Nutritional Facts

1 each: 148 calories, 7g fat (3g saturated fat), 15mg cholesterol, 372mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Creamy Corn Casserole in Country Extra July 1995, p49

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MY REVIEW
pmedema User ID: 2724683 214016
Reviewed Dec. 4, 2014

"My family loves this recipe. We had a couple of cups of it left over from Thanksgiving. I added a 16 oz. can of chicken broth, some more red pepper (I would have used a can of green chilies, but I didn't have any), and about a cup of diced turkey. Let it heat through on low in the crock pot for about 4 hours. Made great corn chowder."

MY REVIEW
cherrylady User ID: 1073547 41735
Reviewed Mar. 8, 2012

"Ironically, the water chestnut are what drew me to this recipe, and that's what I disliked! The red pepper, celery and onion were a good combination. Wish I'd left out the water chestnuts."

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