Corn Casserole

Take this crowd-pleasing appetizer to your next potluck and watch it disappear. Try adding-in green chile peppers or sausage for a tasty variation to this classic dish.

Corn Casserole
Photo: Brie Passano
Prep Time:
25 mins
Bake Time:
50 mins
Total Time:
1 hrs 15 mins
Servings:
12
Yield:
10 cups

Ingredients

  • 8 slices bacon, chopped

  • 1 ½ cup chopped onions

  • 4 cloves garlic, minced

  • ¼ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 ½ cup half-and-half or whole milk

  • 2 16 ounce pkg. frozen whole kernel corn

  • 1 14.75 ounce can cream-style corn

  • 2 tablespoon chopped fresh thyme leaves or 2 tsp. dried thyme, crushed

  • cup chopped fresh Italian parsley (optional)

  • 1 sleeve saltine crackers (about 40 crackers)

  • 3 eggs, lightly beaten

  • ¼ cup butter, melted

  • Paprika (optional)

Directions

  1. Preheat oven to 350°F. In a 4- to 5-qt. pot cook and stir bacon over medium until crisp; drain bacon on paper towels, reserving drippings. Set aside 1/4 cup bacon for topping. Add onions and garlic to pot; cook and stir 2 to 3 minutes or until softened. Stir in flour, salt, and pepper. Whisk in half-and-half. Cook and stir over medium until thickened and bubbly. Stir in frozen corn, cream-style corn, thyme, the remaining bacon, and, if desired, parsley.

  2. Finely crush half of the crackers. Stir into corn mixture along with eggs. Spoon into a 3-qt. rectangular baking dish; cover with foil. Bake 15 minutes.

  3. Meanwhile, in a medium bowl, coarsely crush remaining crackers; add melted butter and toss to coat.

  4. Uncover and top corn mixture with buttered crackers. If desired, sprinkle with paprika. Bake, uncovered, 35 to 40 minutes more or until heated through. Sprinkle with the reserved 1/4 cup bacon the last 5 minutes of baking. If desired, sprinkle with additional chopped parsley.

Add-Ins

If desired, add any of the following ingredients with the corn: 1/2 cup drained, chopped roasted red peppers; one 4-oz can green chile peppers, drained; 4 oz. bulk sausage, cooked and crumbled; or swap 1 cup of the corn for 1 cup frozen shelled edamame or lima beans.

Cheesy Variation

Stir in 1 cup shredded cheddar cheese with the corn. Top with 1/2 cup shredded cheddar cheese with the bacon the last 5 minutes of baking.

Nutrition Facts (per serving)

372 Calories
22g Fat
36g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 372
% Daily Value *
Total Fat 22g 28%
Saturated Fat 10g 50%
Cholesterol 91mg 30%
Sodium 532mg 23%
Total Carbohydrate 36g 13%
Total Sugars 6g
Protein 11g
Vitamin C 8.6mg 43%
Calcium 78mg 6%
Iron 1.6mg 9%
Potassium 397mg 8%
Folate, total 67.1mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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