Cheesy Corn Casserole

Here is a perfect side dish.  I especially like it with grilled steak, grilled chicken, or even hamburgers and hot dogs.  Wes and Savannah love this recipe and it is very easy to prepare.  This would be perfect if you’re cooking for a crowd because it makes a huge casserole.  I usually cut it in half for my family. You can prepare this casserole ahead of time and store in the refrigerator.  Remove from refrigerator about 30 minutes before baking.


Cheesy Corn Casserole
  • 4 slices bacon, finely chopped
  • 6 tbsp. unsalted butter, cubed
  • 4 cloves garlic, finely chopped
  • ½ c. all-purpose flour
  • 3 c. milk
  • 4-oz. cream cheese, cubed
  • 2-oz. Velveeta, cubed
  • 2 c. grated extra-sharp cheddar cheese
  • 1 tsp. paprika
  • 3 lb. fresh or frozen corn kernels
  • kosher salt and freshly ground black pepper, to taste
  1. Heat oven to 375 degrees. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9 x 13-inch baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.
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