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Nikki's Corn Casserole from Scratch

Rated as 5 out of 5 Stars
0

"This corn casserole recipe is for the people who don't like Jiffy® cornbread! Good luck having leftovers! This recipe is definitely NOT for people watching their weight! Hah!"
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Ingredients

55 m servings 386
Original recipe yields 8 servings (1 9x13-inch casserole)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  2. Melt butter in a frying pan over medium heat; stir in onion. Saute for 2 minutes. Add garlic; saute for 2 more minutes. Remove from the heat.
  3. Mix whole kernel corn, creamed corn, sour cream, stuffing mix, 1/2 of the Cheddar cheese, mayonnaise, salt, and pepper in a large bowl. Mix in sauteed onions and garlic. Pour mixture into the prepared casserole dish and top with remaining Cheddar.
  4. Bake in the preheated oven until stuffing has fluffed up nicely, 35 to 40 minutes.

Footnotes

  • Cook's Note:
  • I like to set it on broil for the last five minutes to get the cheese nice and golden.

Nutrition Facts


Per Serving: 386 calories; 22.5 40.4 9.3 39 925 Full nutrition

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Reviews

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Tasted great, as is, & I served it with sausages( made with chicken, spinach & feta) you could do with dogs, too . Rounded it out with roasted kale. Great flavors & textures & not bad for you.