Creamed Corn Casserole
This creamed corn casserole is a family favorite that’s been on our holiday table for generations. It's simple and comforting with layers of sweet corn, creamy corn, and a buttery saltine topping. Perfect for Thanksgiving, Christmas, or any cozy family dinner.
10 servings
Ingredients
- 2 16 oz bags Frozen Corn
- 2 14.75 oz cans of Cream Style Sweet Corn
- 1 1/2 sleeves Saltine Crackers crushed finely
- 1 1/4 sticks Unsalted Butter
- Salt & Black Pepper to taste
Instructions
- Melt 1 stick of butter in a small saucepan over medium heat. Stir in the finely crushed saltine crackers until they’re evenly coated with butter.
- In a 3-quart rectangular casserole dish, spread one bag of frozen corn in an even layer.
- Spoon one can of creamed corn over the frozen corn and spread evenly to cover.
- Sprinkle half of the buttered cracker mixture over the top, then add small pats of butter and season with salt and black pepper.
- Repeat the layers with the remaining frozen corn, creamed corn, buttered crackers, pats of butter, and seasonings.
- Cover the dish with aluminum foil and bake at 375 degrees for 30–35 minutes, or until the creamed corn begins bubbling around the edges.
- Remove the foil and continue baking for 10 minutes, just until the top is golden brown.
- Let the casserole rest for about 5 minutes before serving.
Notes
- Crush the saltines finely. This gives you an even, buttery layer without large chunks.
- You can replace the frozen corn with about 6–7 cups of fresh kernels.
- Assemble the casserole the day before and refrigerate. Bring to room temperature before baking.
- Let the dish sit for about 5 minutes after baking so it can set slightly.
Nutrition
Serving: 1cupCalories: 340kcalCarbohydrates: 36gProtein: 5gFat: 20gSaturated Fat: 11gTrans Fat: 0.5gCholesterol: 45mgSodium: 560mgPotassium: 210mgFiber: 3gSugar: 7gCalcium: 25mgIron: 1mg
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