Cheesy Creamed Corn Casserole

Cheesy Creamed Corn Casserole

I’m not afraid to admit that I absolutely, unapologetically, and with every single ounce of my being, adore casseroles. The creamy, cheesy baked dishes often get a bad rap in the foodie world. Maybe it’s because they are old-fashioned by nature, typically don’t include the latest trendy ingredients, or are just not fancy enough in a world full of macarons, truffle oil and gourmet cheeses. For me, however, they are everything that is right about family food traditions. It’s about my Aunt Rene’s broccoli casserole being on the table for family dinners… about scalloped potatoes (that were always made from a box) sitting squarely between my cousin Kristy and I so we could take seconds and thirds before anyone else… about eating the crunchy onion topping off of the green bean casserole and giving the vegetables to my mom or sister. Food doesn’t always need to be fancy or complicated to be good and much appreciated. It’s amazing to me how many memories are conjured up just at the mere mention of a particular recipe, seeing it in a photo, or smelling something similar. So, I power on with casseroles, updating them as I go, but letting them shine in all of their creamy, cheesy, comfort food glory.

Ingredients

  • 1 (15¼-ounce) can sweet whole kernel corn, drained
  • 1 (14¾-ounce) can sweet cream style golden corn
  • 1 (8¼-ounce) package corn muffin mix
  • 1 cup (8 ounces) sour cream
  • ½ cup (4 ounces) unsalted butter, melted
  • 6 ounces cheddar cheese, shredded (about 1½ cups), divided

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