You don’t have to be Paula Deen to make an amazing corn casserole . Trust us, your family will absolutely love this delicious, homemade casserole packed with corn , bell peppers, rice and cheddar cheese that makes for an incredible side dish . And don’t worry, this easy corn […]
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You don't have to be Paula Deen to make an amazing corn casserole. Trust us, your family will absolutely love this delicious, homemade casserole packed with corn, bell peppers, rice and cheddar cheese that makes for an incredible side dish.
And don't worry, this easy corn casserole recipe will be done in a jiffy!
What Is a Corn Casserole?
Corn casserole is usually served at Thanksgiving and was made popular by Paula Deen's famous recipe. It can be called creamed corn casserole, corn pudding or corn soufflé and is usually made with frozen or canned corn (or creamed), eggs, cheese and maybe more veggies (this version has peppers, tomatoes and onion). It also has Worcestershire sauce and hot pepper sauce for a bit of a kick.
How to Serve Corn Casserole
Right from the pan! This one-dish wonder can be served in a skillet or baking dish with a spoon for everyone to dig in, or plated in heaping amounts because it's THAT good.
Ingredients Needed
- 1 large onion, chopped
- 2 medium green bell peppers, chopped
- 2 Tbsp Canola oil
- ¼ cup flour
- 2 cups corn, frozen or canned
- 2 cups cooked long-grain rice
- 14½-oz can diced tomatoes
- 4 hard-cooked eggs, yolks removed, chopped
- 2 cups extra sharp 75%-less-fat shredded cheddar cheese, divided
- 2 Tbsp Worcestershire sauce
- 2-3 tsp hot pepper sauce
- ¾ tsp salt
- 1 tsp pepper
How to Make Corn Casserole
- In a large skillet, sauté chopped onion and green peppers in oil until tender.
- Stir in flour. Remove from heat.
- Add remaining ingredients except for ½ cup of the cheese. Pour into greased 2 ¼-qt. baking dish.
- Bake, uncovered, at 350°F for 45 minutes. Top with remaining cheese.
What to Serve With Corn Casserole
More Casserole Recipes
This recipe originally appeared in the Welcome Home Cookbook.
