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Creamy Corn And Kielbasa Casserole

Leave out the kielbasa and this creamy corn casserole is a perfect side dish.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main/Side
Cuisine: American
Keyword: casserole recipe, corn, kielbasa
Servings: 5
Calories: 664kcal


  • 1 lb fully-cooked kielbasa diced large
  • 32 oz frozen corn thawed
  • 1/4 cup cream
  • 1/4 cup panko bread crumbs
  • 1 tbs butter

Cream Sauce

  • 1/2 cup chicken stock
  • 1 cup hot milk
  • 3 tbs butter
  • 3 tbs flour
  • 2 tbs finely chopped onion
  • 1 pinch black pepper
  • 1/2 tsp salt


  • Preheat oven to 400 degrees F. Spray or butter a 1.5-2 quart casserole; set aside.
  • Melt butter in a medium saucepan over medium heat; stir in the onion. Add the flour, whisking constantly so no lumps form, until it starts to bubble.
  • While whisking, slowly add the hot milk taking care that no lumps form. Whisk in the chicken stock. Stir constantly until thick and mixture begins to boil; remove from heat.
  • Place the thawed corn and kielbasa in a large bowl and mix in the cream sauce. Stir in the cream.
  • Melt the 1 tbs of butter and mix in the panko crumbs.
  • Turn mixture into prepared pan. Top with buttered crumbs.
  • Bake for 30-35 minutes, or until crumbs are beginning to turn golden and sauce is bubbling at the edge of the pan.


Serving: 1g | Calories: 664kcal | Carbohydrates: 53g | Protein: 22g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 1199mg | Potassium: 846mg | Fiber: 5g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 14.3mg | Calcium: 89mg | Iron: 3mg