Cheesy Corn Casserole is a cross between corn casserole and mac & cheese. It’s a comforting side dish that everyone will love!
Do you love cheese? Then THIS is the casserole for you!
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.
The recipe is from 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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- 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.
The crispy topping
The crispy breadcrumb topping takes this casserole over-the-top delicious. The casserole itself is creamy and rich, so the crispy texture from the topping really contrasts with the cheesiness nicely.
You need two ingredients for the topping: breadcrumbs and butter.
I used panko breadcrumbs, but you can use regular breadcrumbs instead. You can also use homemade breadcrumbs.
To make the topping, melt the butter in a bowl in the microwave. Then, stir in the breadcrumbs. That’s it!
The original recipe suggested that you can also top the casserole with crumbled croutons. I haven’t tried it, but I suspect that it would be equally as delicious.
How to make cheesy corn casserole
Start by preheating the oven to 350°F. Then, grease a casserole dish with cooking spray. I used a 10.5×7 inch dish, and an 8×8 inch dish would work, too.
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.
To make this process go faster, you can cut the cream cheese into smaller pieces first. Then, stir in the whole kernel corn (drained) and the Swiss cheese.
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.
Let the casserole cool for a few minutes before serving.
Can I make Cheesy Corn Casserole in advance?
You can make Cheesy Corn Casserole up to two days in advance.
Prepare casserole according to recipe instructions, but do NOT prepare the breadcrumb topping and do NOT bake it.
Place the unbaked casserole in the refrigerator, tightly covered with plastic wrap, for up to two days.
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.
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.
Storing, reheating, and freezing
Store any leftover Cheesy Corn Casserole in a covered dish in the refrigerator for 3–4 days.
To reheat it, either microwave it until warm, or place leftovers in a 350°F oven for 10–12 minutes, or until warmed through. The breadcrumbs are more likely to remain crisp if you use the oven method.
You can freeze leftover Cheesy Corn Casserole in a freezer-safe dish for up to 1 month. Defrost in the refrigerator before reheating.
More holiday side dishes
I personally love this on my Thanksgiving or Christmas dinner menu. Here are few more favorite side dishes that pair nicely with it!
- Grandma’s 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!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Cheesy Corn Casserole
- 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
- 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.