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Nutrition Facts
Serving Size 1 (352g) Recipe makes 4 servings The following items or measurements are not included below: 3 flour
Calories 600
Calories from Fat 374		(62%)
Amount Per Serving		%DV
	Total Fat 41.6g	64%
	Saturated Fat 24.6g	122%
	Monounsaturated Fat 11.7g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 218mg		72%
Sodium 810mg		33%
Potassium 511mg		14%
Total Carbohydrate 39.4g		13%
	Dietary Fiber 3.4g	13%
	Sugars 5.3g
Protein 21.0g		41%
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Baked Corn in Creamy Cheese Sauce

Recipe #121097 | 1 hour | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: KITTENCAL
May 9, 2005

Feel free to add in some other vegetables also, I have even added in some cooked leftover cubed potatoes.

SERVES 4 (change servings and units)

Ingredients

1 (12 ounce) can canned corn niblets, drained (can use two cans)
4 tablespoons butter
1 small onion, finely chopped
1 green bell pepper, chopped
3 tablesppon flour
2 cups half-and-half cream
2 tablespoons grated parmesan cheese (optional)
1 1/4 cups shredded cheddar cheese
2 eggs, well beaten
salt and pepper
3/4 cup breadcrumbs

Directions

1
Set oven to 350 degrees F.
2
Butter a 2-quart casserole dish.
3
In a large skillet melt butter over medium heat.
4
Add in chopped onion and bell peppers; saute until tender (about 3-4 minutes).
5
Stir in flour and mix/whisk for 1 minute.
6
Add in half and half cream; cook stirring/whisking constantly until thickened and smooth.
7
Remove from heat then add in the shredded cheddar cheese and Parmesan cheese (if using) mix until all the cheese has melted.
8
Whisk in eggs then add in the corn, salt and pepper; mix to combine.
9
Transfer into prepared dish then top with bread crumbs.
10
Bake for 40-45 minutes.
11
Serve immediately.

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Featured Reviews for This Recipe

From: Cathy-O

On Dec 7, 2007

An attractive and delicious vegetable dish! I am so glad I made it for a party of 26 guests. I use 1 1/2 cans of corn, plus 2 carrots diced, 1 medium head broccolli along with the sauted onion and green bell pepper. The change i made in the procedure was to make the cheese sauce on its own after sauteing the onion and bell pepper. Used only 1.5 cups cheese for my dish although I doubled the eggs, the milk (instead of half and half), and the butter. It cooked in the same amount of time. Used a 3.2L (3.4 qt) dish. I am sure I will make it again. Thanks for sharing!

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From: kzbhansen

On May 13, 2006

This was an easy quick meal to put together. Nice and creamy. I haven't ever had this with breadcrumbs before. My casserole dish I think may be smaller because I used 1/2 C of them and it seemed a bit too much. Thinking I will use a larger bowl next time. Thanks for posting

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From: kusinera

On May 29, 2005

KITTENCAL, this is simply an OUTSTANDING corn casserole recipe! it is delicious, my family could just eat this for a main dish lol! I doubled the recipe, and I am glad I did, and baked it in a 9x11 inch baking dish, there was nothing left at all! another winner! thank you.

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