Corn Capsicum Casserole
Indulge in the vibrant flavors of this Corn Capsicum Casserole, a creamy and colorful baked delight that’s as comforting as it is stunning. Packed with tender sweet corn, sautéed red and green bell peppers, and a luscious cheese sauce made with cream cheese, cheddar, and heavy cream, this dish is a true crowd-pleaser. A golden breadcrumb topping adds an irresistible crunch, while fresh parsley lends a burst of freshness to every bite. Perfect for weeknight dinners or holiday gatherings, this easy-to-make casserole pairs well with salads, roasted meats, or crusty bread. With just 15 minutes of prep and a rich combination of textures and flavors, this casserole is sure to become your new favorite comfort food.
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Recipe Information
Ingredients
- 2 cups Sweet corn kernels (fresh, frozen, or canned)
- 1 medium Red bell pepper (capsicum), diced
- 1 medium Green bell pepper (capsicum), diced
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 4 ounces Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 0.5 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for extra flavor)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.5 cup Breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
Add the diced red and green bell peppers, and cook for another 4-5 minutes until they begin to soften.
Stir in the corn kernels and cook for another 3 minutes. Remove the mixture from the heat and set aside.
In a medium saucepan over low heat, melt the butter. Stir in the cream cheese and heavy cream, whisking until smooth and creamy.
Add the shredded cheddar cheese to the saucepan, stirring until melted and well combined.
Season the cheese sauce with salt, black pepper, and paprika (if using).
In a large mixing bowl, combine the sautéed vegetable mixture with the cheese sauce. Mix until everything is well coated.
Lightly grease a 9x9-inch casserole dish. Pour the mixture into the dish and spread it out evenly.
If desired, sprinkle breadcrumbs over the top for a crispy crust.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the casserole cool for 5 minutes.
Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.9 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 504 mg | 11% | |
*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.
