Confetti Potato Corn Casserole
Brighten up your dinner table with this vibrant and hearty Confetti Potato Corn Casserole, a comfort food classic with a colorful twist! Featuring creamy mashed russet potatoes blended with sour cream, cream cheese, and sharp cheddar, this dish is elevated by the sweet crunch of corn and the vivid trio of red, green, and yellow bell peppers. Topped with a golden, crunchy panko breadcrumb-cheese crust and garnished with fresh green onions, this casserole is as visually stunning as it is delicious. Perfect for family gatherings, potlucks, or as a flavorful side dish, this easy-to-make casserole will quickly become a crowd favorite. Ready in just over an hour, this satisfying dish combines creamy textures with a pop of color in every bite, making it a standout on any table. Keywords: potato casserole, corn casserole, cheesy casserole recipe, vibrant comfort food, colorful side dish.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 cups frozen corn kernels
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 2 cups sharp cheddar cheese
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 0.5 cup milk
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, sliced
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or oil and set aside.
Peel and cube the potatoes into 1-inch pieces. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 12-15 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, dice the red, green, and yellow bell peppers into small pieces.
In a large skillet, heat the butter over medium heat. Add the diced bell peppers and cook for 3-4 minutes until slightly softened. Add the frozen corn and cook for another 2-3 minutes. Remove from heat.
Drain the cooked potatoes and transfer them back into the pot. Mash the potatoes until smooth.
Add sour cream, softened cream cheese, milk, garlic powder, paprika, salt, and black pepper to the mashed potatoes. Mix thoroughly until creamy and smooth.
Fold in the sautéed bell peppers, corn, and half of the shredded cheddar cheese. Stir until evenly combined.
Transfer the potato mixture to the prepared baking dish and smooth out the top with a spatula.
In a small bowl, combine the remaining cheddar cheese, panko breadcrumbs, and olive oil. Mix until breadcrumbs are evenly coated.
Sprinkle the breadcrumb-cheese mixture evenly over the potato mixture in the casserole dish.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
Remove from the oven and let cool for 5 minutes. Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 305 mg | 23% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 1015 mg | 22% | |
*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.
