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Call Me PMc

Cooking. Creating. Sharing

Cream Corn Bisquick Casserole

May.posted by Paula 16 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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Cream Corn Bisquick Casserole. This easy casserole recipe can be stirred together in less than 5 minutes with items you already have in your pantry. It’s easy, cheesy and versatile.

This sweet-savory, corn casserole is super delicious and very easy to make. It’s a family favorite and a holiday tradition. Thinking back, I can’t recall a single holiday meal that corn casserole wasn’t there!

Cream Corn Bisquick Casserole is an easy weeknight side dish recipe.

Corn Casserole is basically a hybrid of bread and creamed corn in one simple, delicious casserole. It makes for a great addition to a holiday dinner

Cream Corn Bisquick Casserole

Try Cream Corn Bisquick Casserole with chicken kabobs, grilled pork chops (by the way, this is the recipe I won the MS Magazine Recipe Contest with), or steak.

Green chiles give this Cream Corn Bisquick Casserole a lot of flavor. It’s cheesy and soft on the inside with a crusty top. To me, this recipe is a cross between corn pudding and soft bread. The corn gives it a nice crunch of texture. It’s a great side dish.

For this recipe, you’ll need Bisquick baking mix, cream-style corn, oil, milk, an egg, green chiles, and cheese. Seven ingredients that you probably already have.

Cream Corn Bisquick Casserole - I've heard this is an amazing side dish recipe.

While you’re here, check out these recipes

  1. Jalapeno Popper Breakfast Casserole
  2. Keto Broccoli Cheese Casserole
  3. Baked Crack Chicken Casserole
  4. Drool-worthy Southern Foods

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

Watch the video preparation of Creamed Corn Casserole.

Cream Corn Bisquick Casserole

Cream Corn Bisquick Casserole

Cream Corn Bisquick Casserole. This easy casserole recipe can be stirred together in less than 5 minutes with items you already have in your pantry. It's easy, cheesy and versatile.
Author: Paula
4.47 from 15 votes
Print Pin Rate

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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 servings

Ingredients

  • 1 cup Biscuit mix
  • 14.5 ounce can cream-style corn
  • 1 tablespoon vegetable oil
  • ½ cup milk
  • 1 large egg beaten
  • 4 ounces chopped green chiles drained
  • 8 ounces Monterey Jack cheese or cheddar
  • salt and black pepper to taste

Instructions

  • Preheat oven to 400 degrees F.
  • Spray an 8x8 baking dish with non-stick spray.
  • In a bowl, combine biscuit mix, egg, milk, oil, and corn. Season with salt and pepper.
  • Pour half the batter into the casserole dish.
  • Top with chiles, then cheese.
  • Pour remaining batter over cheese.
  • Bake at 400 degrees 35 to 40 minutes or until the top is browned.
  • Serve hot.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. 

Nutrition

Calories: 248kcal | Carbohydrates: 26g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 570mg | Potassium: 176mg | Fiber: 1g | Sugar: 6g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 204mg | Iron: 1mg
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Paula
« Buffalo Style Chicken Burgers with Blue Cheese Ranch Dressing
Authentic Pico De Gallo Recipe »

Comments

  1. JS says

    07.18.22 at 3:07 pm

    4 stars
    Can this meal be made ahead and put into freezer until ready to eat? If so, do I follow instructions, bake and freeze? Or do I assemble everything and freeze before baking?

    Thanks!

    Reply
    • Paula says

      07.23.22 at 9:46 am

      Yes. I’d make and cook it. Cool it completely then wrap the whole thing (or portion it out in 1 or 2 person servings). Wrap in plastic wrap (I’d wrap it twice in plastic wrap) and once in foil. Thaw it in the fridge before reheating. If it’s in a microwave safe dish you can reheat in microwave if not reheat in the oven.

      Reply
  2. MyNick says

    08.26.19 at 9:34 am

    Interesting this is almost identical to a recipe I got from a teacher when I was in 4th grade- 1963. It was called Pan de au le. From Mexico. You used 1/2 lb Monterey jack, sliced thin, my recipe has sugar and butter rather than oil. I add a can of regular corn also because it makes the texture better. Creamed corn doesn’t have a lot of solid corn. The end result looks a lot like above pic but I let mine brown a little more.

    It will seem gooey you need to let it stand for at least 10 minutes. Layering is much better than mixing all together.
    My recipe says to cook for 50 minutes at 400. I usually double the recipe and cook for an hour.

    It is delicious! Can use as a meal or a side dish.

    Reply
  3. Cindy Brown says

    12.08.18 at 6:17 pm

    5 stars
    Sounds delicious ! Will definitely be making this soon ! Added bonus…super-easy !

    Reply
  4. Brenda says

    03.25.18 at 8:36 am

    5 stars
    I make this recipe quite often but I substitute 1 cup of shredded cheddar and/or jack cheese (instead of slices) and just mix everything together rather than layering it. Quick, easy, and delish!

    Reply
  5. Luanna says

    01.03.18 at 3:44 pm

    Have you tried adding extra corn like most corn casserole recipes? Many add cream style and an additional can of drained corn.

    Reply
  6. Christi says

    12.25.17 at 2:18 am

    Mine came out gooey, maybe because I doubled it-
    any suggestions?

    Reply
  7. Jeannie says

    08.19.16 at 4:42 pm

    I see green onions, when do you add these?

    Reply
    • Meli says

      11.07.17 at 7:36 pm

      It’s green chilies you add them after you pour half the batter into the pan.

      Reply
    • LaVerne says

      02.17.18 at 4:56 pm

      Looks like green onions to me. On top of casserole.

      Reply
  8. Linda B says

    06.19.16 at 8:05 pm

    Delicious! Just made this to go with dinner and it is terrific. Thanks for the recipe!

    Reply
  9. Xsyntriq says

    06.17.16 at 8:36 pm

    I’m one of those incredibly weird people who doesn’t like cheese (cheesecake is another matter). Will this recipe turn out all right if I leave the cheese out or should I try to substitute something or just not make it at all?

    Reply
  10. Debra Caraballo says

    05.29.16 at 1:28 pm

    Delicious! Happening at my house very soon….thanks!

    Reply

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