Cheesy Creamy Corn Casserole
Cheesy creamy corn casserole is a rich, savory baked corn dish made with a smooth béchamel sauce and a layer of melted cheese. This easy corn casserole is a comforting, crowd-pleasing side dish perfect for family dinners and gatherings.
Ingredients
White Sauce (Béchamel)
- ½ cup butter
- ½ cup all-purpose flour
- 2 –2½ cups milk room temperature
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- ½ cup shredded cheddar cheese
Corn Casserole
- 3 cups corn kernels frozen, no need to thaw
- 2 cups shredded mozzarella cheese
- 1 teaspoon oregano
- Salt to taste
Instructions
- Bring a pot of water to a boil. Add salt and the corn. Boil for 3–4 minutes, then drain very well and set aside.
- In a separate pot over low heat, melt the butter. Once melted, add the flour and whisk continuously. Cook for 1–2 minutes, until lightly fragrant and small bubbles begin to form (do not let it brown).
- Slowly add the milk, whisking constantly to prevent lumps. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon.
- Stir in the black pepper, white pepper, and cheddar cheese. Mix until smooth and fully combined. Taste and adjust salt if needed.
- Add the drained corn to the sauce and mix well.
- Spread the mixture evenly into a greased 10 by 6 -inch baking dish. Top with shredded mozzarella and sprinkle oregano over the cheese.
- Bake at 350°F for 18–22 minutes, or until the cheese is melted and bubbling around the edges. Broil for 1–2 minutes, watching closely, until lightly browned on top.
- Let stand for 5–10 minutes before serving to allow it to set.
Notes
- You can use an 8x8-inch pan for this recipe as well. Add 3-5 minutes of cooking time for a thicker casserole.