Skip links
Taste of Home Logo
Rich and Creamy Corn Casserole


  • 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


  • 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.

Nutrition Facts

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


Average Rating: 5
  • esrunurse
    Jan 22, 2018

    My first time making corn casserole. Was easy to follow, not a lot of ingredients. Everything went together quickly. I brought it to work as a dish to pass. It reheated well, and it was the only side to get completely eaten. Everyone raved about it. It was not salty, very creamy. I will definetely make this again.

© 2020 RDA Enthusiast Brands, LLC