Creamy Corn Casserole

Total Time

Prep: 15 min. Bake: 25 min.


8 servings

Updated: Sep. 25, 2022
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.


  • 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.

Nutrition Facts

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