A Southwestern twist on the usual corn casserole.

Baked Corn Casserole

vegetable oil

onion

butter, softened

(3 ounce) packages cream cheese, softened

(15.25 ounce) can whole kernel corn, drained

(15.25 ounce) can creamed corn

(4 ounce) can chopped green chile peppers

(2.8 ounce) package French-fried onions, divided

Preheat oven to 350 degrees F (175 degrees C).  Grease an 8x8 inch baking dish.


Heat oil in a small skillet over medium heat.  Saute onion until translucent.


In a large bowl combine butter and cream cheese.  Stir in whole kernel corn, creamed corn, chile peppers, and onions.  Pour into prepared dish.


Bake in preheated oven for 15 minutes.  Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top.  Bake 15 minutes more.


I made a couple of changes in this recipe and it was a hit at the holiday table. In fact my father-in-law whom barely eats anything tore this up! I omited the chiles because there was going to be a child at the table and I forgot to pick up the french fried onions so they were left out as well. As another reviewer did I cut back on the amount of creamed corn which made the texture less runny.

Our family and friends have all enjoyed this excellent dish. I have made and served it numerous times. To "jazz" it up a bit I added a (for us) generous "dash" of ground red (cayenne) pepper. Also I use the full 8-oz pkg of cream cheese; to me at least it improves the texture and flavor. Of all corn casserole recipes I've ever used we like this one best; not only for flavor but for presentation.

This recipe is wonderful and is so easy to make! It has become a family favorite at Chrismas and a great dish to take to potlucks. It still tastes great reheated the next day. One piece of advice- don't use fat free cream cheese the texture didn't turn out right when I used it. Also I noticed that the people who were complaining about the dish being too runny were also the ones who omitted the french-fried onions. These absorb a lot of liquid so if you don't like onions you will need to subsitute something in their place.

This is a delicious variation on a corn casserole. Thank you! I used some Oscar Meyer bacon bits a few more chile peppers and one-third creamed corn to 2/3 whole kernel (thereby reducing the "soupiness" noted by some others) with good results. The first servings resulted in seconds a cleaned out casserole dish and a request for the recipe.

This was a great change to the normal buttered corn or creamed corn. I left the chillis out so my kids would eat it and next time I may have to reduce the onion a tad only because my children are very picky. The fact that this recipe can be adjusted to suit picky eaters and still maintain a wonderful flavor and texture makes it a true keeper. Thanks!

We make this recipe every year. It has become a family favorite at the holidays. Make sure you give it enough time to bake. It typically takes longer than the recipe calls for.

Was a nice change but the whole time we were eating it we kept talking about what it was missing.

I used 2 cans of corn instead of the creamed corn and 4 fresh whole roasted chili's instead of canned. It turned out delicious. It got great compliments at the family BBQ!

I thought this recipe was alright though all of my guests enjoyed it and asked for the recipe. I felt it was missing something in regards to flavor and I think next time I would cut back on the amount of green chiles used.

baked corn casserole

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

Cost: $1.80 /serving

Author : akhowell

Ingredients

Instructions

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