Cheesy Spaghetti Corn Casserole
Indulge in the creamy, cheesy goodness of this Cheesy Spaghetti Corn Casserole, a comforting crowd-pleaser perfect for weeknight dinners or potlucks. This easy-to-make casserole combines tender spaghetti with a rich, velvety sauce made from a trio of cheeses—cheddar, mozzarella, and parmesan—infused with sweet bursts of cream-style and canned corn. The dish gets its aromatic depth from sautéed onions, garlic, and a hint of paprika, all baked to golden, bubbly perfection. Ready in just 40 minutes, this pasta bake is an irresistible blend of creamy, cheesy, and savory flavors that the whole family will love. Garnish with fresh parsley for a vibrant finish and pair it with a crisp green salad for a complete meal.
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Recipe Information
Ingredients
- 8 oz spaghetti
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 15 oz cream-style corn
- 15 oz canned sweet corn kernels, drained
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.
Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the cream-style corn, sweet corn kernels, and heavy cream, and cook for 2-3 minutes until the mixture is warmed through. Reduce the heat to low.
Gradually add 1 1/2 cups of shredded cheddar cheese, 1/2 cup of shredded mozzarella cheese, and all of the grated parmesan cheese to the skillet, stirring until the cheeses have melted and the sauce is smooth.
Season the mixture with salt, black pepper, and paprika. Taste and adjust seasonings as needed.
Add the cooked spaghetti to the skillet and toss until the pasta is evenly coated in the cheesy sauce.
Transfer the spaghetti mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.4 g | 283% | |
| Saturated Fat | 133.4 g | 667% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 7870 mg | 342% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 39.9 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2952 mg | 227% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1975 mg | 42% | |
*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.
