Cheesy Corn and Green Bean Bake
Indulge in the ultimate comfort food with this Cheesy Corn and Green Bean Bake—a creamy, golden casserole that’s perfect for family dinners and holiday feasts. This recipe combines crisp-tender blanched green beans, sweet bursts of canned corn, and a luscious, homemade cheddar-Parmesan béchamel sauce for a rich, velvety base. Topped with buttery, golden panko breadcrumbs and melty cheddar cheese, every bite offers a delightful crunch and cheesy goodness. With a bake time of just 30 minutes and a touch of optional fresh parsley for garnish, this easy-to-make casserole shines as a satisfying side dish or a vegetarian main. Perfect for those craving a classic yet elevated twist on comfort food, this dish is sure to warm hearts and appetites alike!
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Recipe Information
Ingredients
- 450 g fresh green beans
- 400 g canned sweet corn, drained
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1.5 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 190°C (375°F). Grease a baking dish (approximately 9x13 inches) lightly with butter or cooking spray.
Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until tender but still bright green. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux and cook for 1-2 minutes, stirring constantly.
Gradually pour in the milk while whisking continuously to prevent lumps. Cook for 2-3 minutes until the mixture thickens into a smooth béchamel sauce.
Remove the saucepan from heat and stir in 1 cup of shredded cheddar cheese, the Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is creamy.
In a large mixing bowl, combine the blanched green beans, sweet corn, and the cheese sauce. Mix gently to ensure everything is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it into an even layer.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle this mixture evenly over the top of the casserole, followed by the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 6303 mg | 274% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 58.5 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2491 mg | 192% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2490 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
