Easy Corn Casserole

Easy Corn Casserole

PPERRY0501 0

"An easy, creamy, no-bread side dish."

Ingredients 45 m {{adjustedServings}} servings 435 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 37.8 g
  • 58%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 833 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a small baking dish.
  2. Blend together the cream cheese and butter in a mixing bowl. Gently fold in the corn, chives, and onion salt, and turn the mixture into the prepared baking dish.
  3. Bake in the preheated oven, uncovered, until heated through and bubbly, about 40 minutes. Stir the casserole after the first 20 minutes.
Tips & Tricks
Yellow Squash Casserole

See how to make a hearty squash casserole for a side or main.

Zucchini and Ricotta Casserole

See how to make a simple roasted zucchini casserole.

Rate recipe

Your rating


Reviews 8

  1. 13 Ratings

Ashley Cordes

my husband, who is not the biggest fan of cream cheese, LOVES this recipe...he even told his mom about it! Good job! It's a favorite of ours!

Princess Tanya

Oh my goodness, this was delicious! Even my husband (who doesn't usually care for corn) enjoyed it. Loved the addition of fresh chives... gave great flavor. I feared the onion salt would make the dish too salty so I used onion powder instead (and did not need to add any salt at all). I did feel that the ratio of cream cheese to corn was a bit much so I increased the amount of corn. That's just a personal preference, though. Oh, and I did use frozen vice canned corn. Again, just a personal preference - didn't change the taste or consistency of the dish at all. Making this last night was a "trial run" since I hoped to be taking this to a Thanksgiving dinner. I was so pleased with the result that I will *definitely* be making this for Thanksgiving! Thanks so much for sharing your recipe, PPERRY0501.


We loved this! Here's my changes- I didn't add the onion salt, I used freeze dried chives, and I used frozen corn. I didn't have time to put this in the oven so I put the butter & corn in a small pot until the corn thawed. Then I added the cream cheese, chives, and s&p to taste. We loved it! I think it would have been even better with fresh chives so I look forward to making it again but I'll stick to my stovetop version.