Easy Baked Cream Corn Casserole – No Sour Cream
When it comes to the holiday season there is always one side dish that is never missing from my dinner table, cream corn casserole. Holiday dinners are full of comfort food and this is definitely one of my favorite things to make for Thanksgiving, Easter, and Christmas. This easy corn casserole recipe requires only a few minutes of prep and can be made ahead to save time and oven space. This easy side dish recipe only uses a few simple ingredients and a casserole dish, so anyone can do this! No matter what holiday you make this great side dish for, it will definitely become a family favorite! The sweetness of the corn combines with the cheese and noodles to make this the ultimate corn pudding so to speak. Let me show you how to make this new side dish that will have you coming back for more every time! Full recipe card below.
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What is Cream Corn Casserole?
Creamy corn casserole is a scrumptious Southern classic often made with cream-style corn, sour cream, and Jiffy mix. Most corn casserole recipes are more of a cornbread casserole rather than a corn bake like this one. This recipe has been made by my family year after year and is definitely a favorite side dish! But unlike many sweet corn casserole recipes, this one does not use Jiffy corn muffin mix or sour cream but I like it even better! It is really more like a corn pudding casserole or a corn souffle than corn bread in my opinion.
If you are looking for a cornbread recipe, check out this doctored up version of Jiffy cornbread mix with pumpkin spice.
Why I Love This Recipe
This cheesy corn casserole recipe is easy to make, can feed a crowd, and it is highly addicting! The combination of cheddar cheese, butter, corn, and noodles (yes noodles!) make the perfect sweet and savory side dish. It always gets rave reviews and reheats well the next day.
Ingredients
This corn casserole uses common ingredients you probably already have stocked in your pantry and only requires a few simple steps to make it.
Cream Style Corn – This recipe uses cream style corn which cannot be substituted. Cream corn is the base in this recipe and without it the casserole would be dry and the noodles would not cook. Any brand of cream style corn is fine here.
Corn – Whole kernel corn is another primary ingredient in this recipe. I have always used drained sweet canned corn but you can also use fresh corn or frozen corn. If you use frozen corn it will need to be thawed and drained.
Cheddar Cheese – Feel free to use freshly grated cheddar or bagged shredded cheddar (white or yellow). All will work just fine. I do recommend sticking to cheddar though since it has a bolder flavor than Monterey Jack, Colby Jack, or mozzarella. If you choose to shred your own cheese, I highly recommend this cheese grater attachment to speed up the process.
Egg Noodles – I know this might sound strange, but trust me, it’s good! I normally use these squiggly egg noodles and smash them a little in my hand before adding them to the corn mixture. If you cannot find these, choose a smaller pasta that is less dense. I used penne in a pinch once and the noodles were a little too big in my opinion and some did not cook all the way through.
Melted Butter – Because everything is better with butter, am I right? Really the butter keeps everything from sticking together too much and adds a lot of extra flavor. I usually use unsalted butter but I have also made this with margarine as well. Either one will work just fine. The best way to melt butter is to cut it up into half inch pieces and heat in the microwave or in a small saucepan. I usually microwave mine in 10 second intervals to prevent it from exploding.
Sugar – Sugar adds a little bit of extra sweetness to counterbalance the butter and cheese.
Salt & Pepper – I don’t measure this part out, just add a little to taste. About five shakes of each should do the trick or roughly a 1/2-1 teaspoon of each.
Garnish – If you are looking for a pretty presentation, garnish with diced up chives or green onions.
Mixing Options
Normally I mix all the ingredients together in a large bowl with a spoon but you can also use an electric hand mixer or a stand mixer if you prefer.
Choosing the Right Baking Dish
This doesn’t seem like it would matter, but it actually does. I always use a glass or ceramic baking dish because metal baking pans cook hotter and tend to dry out faster. I also recommend using a dish that allows the casserole to cook thicker rather than being spread very thin. When the mixture is spread too thin in the pan it also tends to dry out and some of the noodles may not be coated enough to cook all the way through. For best results when making a full batch use a 11×11 or 9×13 baking dish. When making a half batch, use a 8×8 baking dish.
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Easy Baked Cream Corn Casserole – No Sour Cream
- Total Time: 1 hour 10 minutes
- Yield: 9-12 servings 1x
- Diet: Vegetarian
Description
A simple combination of cans of corn, cheese, butter, and noodles never tasted so good! These common ingredients combine for the perfect sweet and savory side dish the entire family will love! Make this easy baked cream corn casserole ahead of time for your next holiday or family dinner and watch it disappear!
Ingredients
- 2 Cans (14.75 oz) Cream Corn
- 2 Cans (14.75 oz) Whole Kernel Corn Drained
- 2 cups Egg Noodles
- 2 cups Shredded Cheddar Cheese
- 1 cup Melted Butter
- 1/4 cup Sugar
- Salt and Pepper to Taste
- Chopped Chives or Green Onion for Garnish
Instructions
- Pre-heat oven to 350.
- In a large bowl combine cream corn, corn, noodles, cheese, melted butter, and sugar with a large spoon or hand mixer until combined.
- Spray a baking dish with non stick cooking spray.
- Pour mixture into the baking dish distributing it evenly on all sides.
- Bake at 350 degrees F for 30 minutes and then stir.
- Return to oven and bake for an additional 30 minutes or until the top becomes golden brown and slightly crispy.
- Garnish with chives or green onions.
- Cool for 15 minutes before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
I do not recommend freezing this. If you are running short on time, make the corn mixture up to a day ahead of time and store in the fridge until you are ready to bake it. The entire casserole can also be baked the night before and reheated in the oven before serving. See below for reheating instructions. Note, cooking time can vary.
- Prep Time: 10
- Cook Time: 60
- Category: Sides
- Method: Bake
- Cuisine: American
How to Reheat
If you have leftover corn casserole you have a few options for reheating. I personally think reheating in the microwave is the best option for this corn recipe. Spread out a small portion on a plate and microwave in 40 second intervals until the center is warm.
You can also reheat leftovers in an oven safe dish in a preheated oven at 300 degrees for 10-15 minutes or until the center is warm. Note, reheating in the oven may dry out the casserole so I do recommend covering it with aluminum foil first.
If you are looking for a way to keep it warm during your holiday family dinner, you can also scoop it out of your baking dish and add it to your slow cooker or crockpot on the lowest setting to keep it warm for your guests.
When to Make Corn Casserole
This comforting side dish is always a hit at my holiday table and I am frequently asked for the recipe. I make it for Thanksgiving dinner, Christmas dinner, and Easter dinner. It is also the perfect side dish for potlucks and large family gatherings since a double recipe is easy to make. No matter when you decide to make it, it will definitely become a holiday staple.
Looking for more side dishes for your next family gathering or holiday meal? Check out my bacon cheddar angel eggs, creamy garlic herb mashed potatoes, homemade fresh cranberry relish, cast iron skillet sweet cornbread, or creamy stovetop white cheddar shells and cheese.
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