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Creamy Corn Casserole

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Total Time
Prep: 15 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Brenda Wood, Egbert, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

If you're looking for a different way to serve vegetables, give this recipe a try. This dish is one of my family's favorites. It just might become a favorite at your house, too.

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Test Kitchen Approved

Creamy Corn Casserole

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Yield: 8 servings
Prep: 15 min
Cook: 25 min
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Ingredients

  • 1 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped sweet red pepper
  • 3 tablespoons butter, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3 cups fresh, frozen or drained canned corn
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/3 cup slivered almonds, optional
  • 1/2 cup soft bread crumbs
Text Ingredients

Directions

  1. In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter for 2-3 minutes or until vegetables are tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired.
  2. Transfer to a 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

1 serving: 148 calories, 7g fat (3g saturated fat), 15mg cholesterol, 372mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 4g protein.
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