Introduction
The kitchen smells like butter and warm cheddar, and I can hear the little crackle as the edges turn golden — that first oven-minute sound always makes me smile. This Cheesy Scalloped Corn Casserole is a simple, homey dish I make when I want something comforting without fuss. This always takes me back to Sunday dinners. If you like easy casseroles, you might also enjoy these comfort food casseroles for more ideas.
Why You’ll Love This
- Quick to throw together with pantry staples.
- Kid-approved texture: creamy inside, crisp on top.
- Budget-friendly and feeds a crowd without stress.
- Easy to tweak: more cheese, add bacon, or herbs.
Quick Recipe Snapshot
- Servings: 6
- Prep time: 10 minutes
- Cook time: 30–35 minutes
- Total time: 40–45 minutes
- Skill level: Easy
- Taste: savory + buttery
You’ll feel confident making this — it’s forgiving and rewarding.
Ingredients You’ll Need
- 2 cans of sweet corn (drained)
- 1 cup of rich white cheddar cheese (shredded)
- 1 cup of milk
- 2 eggs
- 1 cup of buttery crackers (crumbled)
- Salt and pepper to taste
- Optional: green onions or bacon for garnish
Chef notes:
- Use full-fat milk for creamier texture.
- Shred cheese fresh for better melt.
- Lightly salt — cheddar and crackers add salt.
How to Make It
- First, preheat the oven to 350°F (175°C) and grease a medium casserole dish.
- Then, in a large bowl, add the drained sweet corn and shredded white cheddar; toss gently so kernels glisten.
- Next, whisk milk and eggs in a measuring cup until smooth, and pour into the corn-cheese mix. Stir until well combined.
- Meanwhile, fold in the crumbled buttery crackers and season with salt and pepper; the mixture should look thick but pourable.
- Pour the mixture into the prepared dish, smoothing the top with a spatula; you’ll see small pockets of cheese.
- Bake for 30–35 minutes. Watch for golden edges and a slightly puffed top; a knife inserted near the center should come out mostly clean.
- Finally, let it cool 5–10 minutes so it settles; finish with chopped green onions or crispy bacon if you like.
If you want a crispier top, broil 1–2 minutes at the end while watching closely.
(If you want another savory crowd-pleaser while you’re here, try my spin on cheesy garlic chicken wraps for a fast weeknight win.)
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-shredded cheese, but shred fresh if you have time — it melts smoother.
- Common mistake + fix: Don’t overmix once eggs go in; stir gently so the casserole stays tender.
- Simple variation: Stir in a pinch of smoked paprika for warmth or swap green onions for chives.
Also, a little crispy bacon on top adds a nice crunch.
Serving Ideas
- Weeknight dinner: Serve with a simple green salad and pickles.
- Brunch: Pair with scrambled eggs and toast for a cozy spread.
- Holiday table: Offer as a creamy side next to roasted meats.
- Potluck: Bring it warm in a casserole dish; it travels well.
- Garnish ideas: chopped green onions, crumbled bacon, or a dusting of paprika.
For another fun side, consider these crispy cheesy beef taquitos.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze cooled casserole in portions for up to 2 months.
- Reheat: Warm covered in a 325°F oven to protect texture, or microwave in short bursts.
Leftover idea: Turn slices into a hearty bowl with greens and a fried egg.
Cheesy Scalloped Corn Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a medium casserole dish.
- In a large bowl, add the drained sweet corn and shredded white cheddar; toss gently.
- Whisk milk and eggs in a measuring cup until smooth, then pour into the corn-cheese mix. Stir until well combined.
- Fold in the crumbled buttery crackers and season with salt and pepper; the mixture should look thick but pourable.
- Pour the mixture into the prepared dish, smoothing the top with a spatula.
- Bake for 30–35 minutes until the edges are golden and a knife inserted near the center comes out mostly clean.
- Let it cool for 5–10 minutes before serving. Garnish with chopped green onions or crispy bacon if desired.
- Serve with a simple green salad and pickles for a weeknight dinner.
- Pair with scrambled eggs and toast for a brunch spread.
- Offer as a creamy side dish next to roasted meats for holiday meals.
- Bring it warm to a potluck in a casserole dish; it travels well.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — assemble the casserole, cover, and refrigerate up to 24 hours; bake as directed. This makes it perfect for a busy morning.
Q: What can I substitute for crackers?
A: You can use panko breadcrumbs or crushed cornflakes for crunch, but adjust salt accordingly.
Q: How do I know it’s done?
A: The top should be golden and the center set; a toothpick comes out mostly clean with a few moist crumbs.
Q: Can I freeze Cheesy Scalloped Corn Casserole?
A: Yes — freeze in single portions or the whole dish; thaw overnight before reheating to keep texture even.
(If you want more casserole inspiration and tips, check these make-ahead suggestions at make-ahead tips.)
Final Thoughts
I love how simple ingredients turn into something that feels like a hug on a plate. Try it once, then tweak the garnish or add-ins to make it yours. Whenever I bake it, family members drift into the kitchen — and that’s the real reward. Enjoy this Cheesy Scalloped Corn Casserole
Conclusion
For a similar spin on scalloped corn, see this Easy Scalloped Corn Casserole With Cheese recipe for another quick method, and also check out this Scalloped Corn Casserole for a slightly different take.
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