BAKED CREAMED CORN CASSEROLE RECIPE | No ‘cream of’ soup

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Baked Creamed Corn Casserole Recipe | No ‘cream of’ soup – Be a dinner-time hero when you make this delicious sweet-and-savory side dish! It’s a fabulously easy recipe that is always a family favorite and a hit at pot-lucks.

Side dish recipe

Does your family have the same menu every time for holiday celebrations? We do. We all contribute to our family holiday meal. Each family has a favorite dish or two we like to make and take. Well, Baked Creamed Corn Casserole Recipe isn’t my normal casserole to take. My sister-in-law typical brings it, but wasn’t able to attend last year. It’s one of my favorites recipes of the meal.

I revised her recipe a little. My version of Baked Creamed Corn Casserole Recipe has No ‘cream of’ soup in it. I’m not one of those people that refuse to eat cream of mushroom, celery, or chicken soup. But, if I’m making a recipe, I like to control sodium and ‘cream of’ soups usually have high sodium content.

You may enjoy these casseroles or this Corn and Rice Casserole

Baked Creamed Corn Casserole Recipe is a rich and creamy casserole. In fact, you could top it with cheese instead of the crackers and call it a dip. It’s very similar to a corn dip recipe that I am crazy about. Sometimes, you just need to splurge and there’s no better way than with this casserole.

My favorite part of this casserole recipe is the buttery cracker topping. I highly recommend you don’t skip it.

Baked Creamed Corn Casserole

Baked Creamed Corn Casserole Recipe | No ‘cream of’ soup

If you’ve ever tried to photograph a casserole, you understand the problem of how difficult it is. All the food is mixed together and almost impossible to get a good photograph. Take my word for it, this Baked Creamed Corn Casserole Recipe is amazing even if the photography isn’t.

Other than the fact that casseroles are hard to photograph, I love the convenience of them. Casserole recipes are also quick, easy,  filling, economical, and most freeze well.

*Finally, you can make this a complete meal by adding 1 to 2 cups of shredded or chopped cooked chicken. A store-bought rotisserie chicken or leftover grilled chicken will work beautifully!

Side dish recipe

Baked Creamed Corn Casserole Recipe

Baked Creamed Corn Casserole Recipe has no 'Cream of' soup.
Author: Paula
4.58 from 7 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
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Ingredients

  • 3 tablespoons butter salted or unsalted
  • 3 tablespoon all-purpose flour I use this brand
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 tablespoon minced onion
  • 1/2 teaspoon celery seed
  • 1 and ¼ cup milk or chicken stock
  • 12- ounce package frozen corn
  • 8- ounces sour cream
  • 1 cup cheddar cheese shredded
  • 1/4 cup butter melted
  • 1 roll butter crackers about 1 and 1/4 cups, crushed

Instructions

  • Preheat oven to 350 degrees F
  • In a medium saucepan melt 3 tablespoon butter
  • Add flour and cook 1 minute.
  • Add salt, pepper, onion, and celery seed and stir
  •  Stirring constantly, add milk or stock and bring to a low boil
  • Reduce heat and simmer 3 to 4 minutes or until mixture thickens slightly.
  • Add this mixture in a medium bowl along with corn, sour cream, and cheese. Stir.
  • Pour into an oven safe dish
  • Combine 1/4 melted butter and crushed butter crackers.
  • Evenly spread cracker mixture over casserole.
  • Bake at 350 degrees F 25 to 30 minutes or until edges are bubbly and crackers are toasted.*See post above for substitution suggestions.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you

Nutrition

Calories: 235kcal | Carbohydrates: 5g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 289mg | Potassium: 104mg | Fiber: 1g | Sugar: 3g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 1mg
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10 Comments

  1. 5 stars
    Your recipes are wonderful – every one I’ve made we all love!
    I’d love to explore more, but this website with ALL THESE POP UPS & ADS to the darn extreme is so distracting and it’s darn near impossible to read your content, let alone get to the recipe. The page gets re-aligned and skips back constantly as they load or whatever. I’d like to focus on your writing & see YOUR photographs. I realize I’m just one person, but for what it’s worth.

    1. Hi, I had some weird stuff going on with something on the backend and wasn’t aware. Thanks for letting me know. I try to check my site on mobile regularly but had neglected to recently. It appears to be better and shouldn’t have any pop-ups except for the video which I don’t think actually pops up, but rather stick at the bottom – you can click it off by clicking the ‘X’. Please let me know if it’s better/good now. Thank you!

  2. how many does this serve? and what size baking dish do you use?
    Just trying to decide if I would want to double it or not for a family or group of 10-12
    thank you!

  3. This sounds delicious but I am wondering if the corn is frozen whole kernel corn or creamed-style corn.

    Thanks!

      1. Thanks Paula. The reason I asked is because here in the South we not only have packages of frozen whole kernel corn but we can also get packages of frozen creamed style corn. Just wasn’t sure which you used.

        Thanks!

      2. A-n-d-d-d… we still don’t know if she used whole-kernel corn, or frozen creamed corn, or 6 ounces of each.
        I just looked in my freezer – my store-bought creamed corn says 20 oz., so she must mean the whole-kernel kind.
        Hedging my bets, I used half of each.
        Casserole came out DE-licious!!!!

      3. I used frozen whole kernel and replied to a comment regarding it, maybe it replied directly via email to them.

4.58 from 7 votes (5 ratings without comment)

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