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
Units
Scale
- 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
