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Rich and Creamy Corn Casserole

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


  • 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


  • 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.
  • Remove from the heat. Stir in the corn, 1/4 cup Parmesan, Romano, cream cheese, sugar, salt and pepper.
  • Transfer to an ungreased 1-1/2-qt. baking dish; sprinkle with remaining Parmesan.
  • Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and top is golden brown.

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