Cheesy Corn Casserole is a cross between corn casserole and mac & cheese. It’s a comforting side dish that everyone will love!
Cheesy Corn Casserole is delightfully cheesy, thanks to the combination of cream cheese and Swiss cheese. It’s rich and creamy, which contrasts perfectly with the crispy breadcrumbs on top. In short, it’s casserole perfection!
And, it’s different from the usual corn casserole. Creamed Corn Casserole has been on my family’s holiday menu for years. That one is a cross between cornbread and corn soufflé.
However, this Cheesy Corn Casserole is NOT made with Jiffy mix. Instead of being cornbread-like, it tastes more like a corn-filled mac & cheese. I found the recipe in a church cookbook from the 1990s. After tweaking it a little, it’s now the perfect combination of corn, cheese, and breadcrumbs, all baked into a rich and comforting casserole.
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Ingredients
- There are two varieties of corn in this dish: cream-style corn and whole kernel corn. Both are regular sized cans.
- Cream cheese and Swiss cheese make it extra cheesy!
- Onion powder and salt flavor the dish.
- All-purpose flour thickens the casserole.
- A mixture of breadcrumbs and butter goes on top to create a crispy crust.
How to Make Cheesy Corn Casserole with Breadcrumbs
- Place the cream-style corn, cream cheese, flour, onion powder, and salt in a large saucepan. Heat over low heat until the cream cheese is melted.
- Stir in the whole kernel corn (drained) and the Swiss cheese.
- To make the topping, melt the butter in a bowl in the microwave. Then, stir in the breadcrumbs.
- Spread the mixture in the prepared casserole dish. Top with the melted butter and breadcrumb mixture. Bake for 28–30 minutes, or until the casserole is bubbly on the edges and starting to turn golden brown on top.
Frequently Asked Questions
Yes! You can swap the Swiss cheese for shredded cheddar, colby jack, monterey jack, gruyere, or even pepper jack for a little spice!
To make this spicy, stir in 2 finely chopped jalapeño peppers along with the whole kernel corn. Then, bake as directed.
To make this recipe gluten free, substitute gluten-free breadcrumbs in place of the panko breadcrumbs AND substitute an equal amount of cup-for-cup gluten-free flour in place of the all-purpose flour.
Since this casserole has a crunchy topping, I don’t recommend making it in the crockpot. The topping won’t get crisp.
Yes! Prepare casserole according to recipe instructions, but do NOT prepare the breadcrumb topping and do NOT bake it. When you’re ready to serve it, prepare the breadcrumb topping. Sprinkle it on top and bake according to recipe directions. You may need to add another 5–8 minutes of cooking time because it will be cold from the refrigerator.
More holiday side dishes
I personally love this cheesy corn casserole on my Thanksgiving or Christmas dinner menu. Here are few more favorite side dishes that pair nicely with it!
- Old Fashioned Sweet Potato Casserole with Pecans
- Easy Green Bean Casserole
- Velveeta Broccoli Casserole
- Cranberry Jell-O Salad
- Mashed Potato Casserole
- Sourdough Stuffing (vegetarian)
- Easy Broccoli Casserole
Also, if you have some extra corn, don’t miss this Cream Cheese Corn Dip!
📖 Recipe
Cheesy Corn Casserole
Ingredients
- 1 (14.75 oz) can cream-style corn
- 1 (8 oz) package cream cheese
- 4 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 (15.25 oz) can whole kernel corn, drained
- ⅔ cup shredded Swiss cheese
- ½ cup breadcrumbs
- 1 tablespoons salted butter, melted
Instructions
- Preheat oven to 350°F. Spray an 8×8 inch baking dish with cooking spray.
- Place the cream-style corn, cream cheese, flour, onion powder, and salt in a large saucepan. Heat over low heat, stirring occasionally, until the cream cheese is melted.
- Stir in the whole kernel corn and Swiss cheese. Pour the mixture into the prepared pan.
- In a small bowl, mix together the breadcrumbs and butter. Sprinkle over the corn casserole.
- Bake for 25–30 minutes, or until the mixture is light brown on top and bubbly on the edges.
I am so glad i found this recipe. I was looking for one like my mom’s who passed away. Only thing different I did was instead of onion powder I used chopped green onions and for the topper I used crushed Ritz crackers.
I’m so sorry for the loss of your mom, and I’m glad that you found the recipe! I love the idea of Ritz on top!