Corn Casserole

6 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
4.0/5 (5)
This corn recipe is as simple as they come—cream style corn, whole corn, and mushroom soup baked together with sautéed onions and bell pepper. Just as easy as it is good.

Ingredients

6 servings
  • 1 chopped onion
  • 1 chopped bell pepper
  • 1/2 stick margarine
  • 1 (10 oz) can cream of mushroom soup
  • 1 (15 oz) can whole corn, drained
  • 1 (15 oz) can cream style corn
  • 1 egg
  • 3 cheese slices
  • 1/2 stack saltine crackers, crushed

Step-by-Step Instructions

  1. Sauté onions and bell pepper in margarine over medium heat until onion is clear, about 5-7 minutes.
  2. Add the cream of mushroom soup, whole corn, cream style corn, egg, cheese slices, and crushed crackers. Heat and stir until the cheese melts and everything is well combined.
  3. Pour into a greased 2 or 3 quart casserole dish, cover and bake at 350°F for 30 minutes.

Tips and Techniques

You can use butter instead of margarine for a richer flavor. The saltine crackers add a nice texture and help bind the casserole—don’t skip them.

Ingredient Substitutions

  • cream of mushroom soup: cream of chicken or cream of celery soup
  • cheese slices: 3/4 cup shredded cheddar or Monterey Jack
  • saltine crackers: Ritz crackers or breadcrumbs

Equipment Needed

  • large skillet
  • 2 or 3 quart casserole dish