Cheesy Rotel Corn Casserole
Get ready to elevate your side-dish game with this irresistible Cheesy Rotel Corn Casserole! Brimming with sweet corn, zesty Rotel tomatoes, and a creamy, indulgent cheese sauce, this casserole offers a perfect balance of comforting flavors and a hint of spice. A topping of golden crushed Ritz crackers adds a satisfying crunch, making each bite a delightful medley of textures. It's quick to prepare with just 15 minutes of prep time and bakes to bubbly perfection in under 40 minutes, making it an ideal go-to for potlucks, holiday feasts, or weeknight dinners. Serve it hot with a dollop of sour cream for added creaminess and let this crowd-pleaser steal the show! Perfect as a keyword-friendly search option for "easy cheesy casserole recipes," "Rotel corn casserole," and "holiday side dish ideas."
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Recipe Information
Ingredients
- 2 cups whole kernel corn (canned, drained)
- 1 cup cream-style corn
- 1 can Rotel (diced tomatoes and green chilies, drained)
- 2 cups shredded sharp cheddar cheese
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons all-purpose flour
- 1 cup milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup crushed Ritz crackers
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with a nonstick spray or butter.
In a large mixing bowl, combine the whole kernel corn, cream-style corn, and drained Rotel. Mix well.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for 1-2 minutes until lightly golden.
Gradually add the milk to the roux, whisking continuously to prevent lumps. Cook until slightly thickened, about 3 minutes.
Add the cream cheese to the saucepan and stir until completely melted and smooth. Then, stir in 1 cup of the shredded cheddar cheese, salt, and black pepper until combined.
Remove the saucepan from the heat and pour the cheese sauce over the corn mixture in the bowl. Stir until all ingredients are evenly coated.
Pour the corn mixture into the prepared baking dish, spreading it out into an even layer.
Top the casserole with the remaining 1 cup of cheddar cheese, followed by the crushed Ritz crackers for a crispy topping.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving. Optionally, serve with a dollop of sour cream for extra creaminess.
Nutrition Facts
Calories |
3782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 8762 mg | 381% | |
| Total Carbohydrate | 340.2 g | 124% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 70.7 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2331 mg | 179% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2459 mg | 52% | |
*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.
