Baked Corn Casserole

A Southwestern twist on the usual corn casserole.


8 servings


1 teaspoon vegetable oil
1/2 cup chopped onion
1/4 cup butter or margarine, room temperature
2 (3 ounce) packages cream cheese, room temperature
1 (15.25 ounce) can whole kernel corn, drained
1 (15.25 ounce) can creamed corn
1 (4 ounce) can chopped green chile peppers
1 (2.8 ounce) package French-fried onions, divided


Preheat oven to 350°F (177°C). Spray an 8 x 8-inch square baking dish with cooking spray.

Heat oil in a small skillet over medium heat. Saute onion until translucent.

In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.

Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake an additional 15 minutes.

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