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Home » Side Dishes » Cheddar Corn Casserole

Cheddar Corn Casserole

October 30, 2015 by Judith Hannemann

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Cheddar Corn Casserole

Creamy and cheesy corn casserole! This is a super deluxe version of creamed corn.

If you’re looking for a really super corn side dish for the holidays, look no further!

Cheddar Corn Casserole

This casserole is packed with corn, bell peppers and tons of cheddar cheese. It actually could be a vegetarian meal all by itself.

It’s easy to assemble–open a few cans, crush a few crackers, chop some veggies, and you’re done.

This casserole has the consistency of creamed corn–it is one of the ingredients–but as it sits, it will begin to become more compact, giving it the texture similar to corn bread. It can be served piping hot or warm, but either way, it’s delicious.

Cheddar Corn Casserole

You can get really fancy here if you want. Use more and different veggies. Add some bacon or ham. Doing these things gives you a complete and tasty meal. Kielbasa or smoked sausage added would be really nice too. This is something you can dress up or down, which makes it very versatile.

 

Cheddar Corn Casserole
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Cheddar Corn Casserole

Creamy and cheesy corn casserole! This is a super deluxe version of creamed corn.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: side dishes, vegetarian dishes
Cuisine: American
Keyword: casserole recipe, creamed corn
Servings: 6 -8
Calories: 425kcal
Author: Judith Hannemann

Ingredients

  • 14 oz can cream style corn
  • 15 oz can whole kernel corn, drained
  • 1/4 cup chopped onion
  • 1/2 cup chopped bell peppers assorted colors are nice
  • 1/4 cup melted butter
  • 4 tbsp flour
  • 2 tbsp sugar
  • 2/3 cup milk
  • 1 cup crushed crackers like Ritz
  • 2 cups shredded sharp cheddar cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a 2 quart casserole
  • Combine all ingredients and pour into prepared pan
  • Bake for 1 hour.
  • SLOW COOKER
  • Spray of grease the crock of a 5-7 quart slow cooker
  • Mix all ingredients in a large bowl and add to slow cooker
  • Cook on high 3-5 hours, low 4-6 hours. Times are approximate as all slow cookers cook differently so check for doneness at minimum time.

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 38g | Protein: 14g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 803mg | Potassium: 287mg | Fiber: 1g | Sugar: 9g | Vitamin A: 784IU | Vitamin C: 15mg | Calcium: 322mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

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Filed Under: Side Dishes, Vegetarian Dishes Tagged With: casseroles, corn, side dishes, vegetarian

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Previous Post: « Holiday Kitchen Memories: Now And Then
Next Post: Chicken Gabriella »

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Comments

  1. Dana Robison says

    October 30, 2015 at 4:31 pm

    I love your last recipe for a sugarless desert, is there any way that I can get some more. Don’t get me wrong I’ve loved our recipes in the past and have made many of them. The problem is for me is that the Doc. said I’m border line Diabetic . Thank GOD I do not take shots for it . But I do love your recipes. Thank You

    • Judith Hanneman says

      October 30, 2015 at 4:39 pm

      My sister’s husband is diabetic–she often substitutes stevia for the sugar in my stuff and most others too. Of course the flour & other starches have to be evened out as far as exchanges go with other choices for the day. Several friends have diabetes too–and feared the shots, but curiously, when some of them had to end up doing that, they actually preferred it. They never said why (I didn’t ask).

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