Corn Spaghetti Casserole
Creamy, cheesy, and packed with flavor, this Corn Spaghetti Casserole is the ultimate comfort food with a twist! Featuring tender spaghetti coated in a luscious blend of cream-style corn, cheddar, Parmesan, cream cheese, and sour cream, this baked casserole brings a harmonious fusion of textures and flavors. The sautéed onions and garlic offer a savory base, while whole kernel corn adds pops of sweetness in every bite. Topped with a golden, bubbly layer of cheese and optionally garnished with paprika and fresh parsley, this easy-to-make recipe is perfect for weeknight dinners or potlucks. Ready in just an hour, it’s a satisfying dish that’s sure to wow your family and friends. Keywords: Corn Spaghetti Casserole, cheesy baked pasta, comfort food recipes, spaghetti casserole recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup whole kernel corn, drained
- 1 cup cream-style corn
- 4 oz cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 cup milk
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika (optional, for garnish)
- 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 butter or non-stick spray.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large pan, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute.
Reduce the heat to low and add the whole kernel corn, cream-style corn, cream cheese, and sour cream. Stir until the mixture is smooth and creamy.
Remove the pan from the heat and mix in 1 1/2 cups of the shredded cheddar cheese and 1/2 cup of the grated Parmesan cheese. Stir until the cheeses are melted and fully incorporated.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Slowly pour this egg mixture into the cheese and corn mixture, stirring constantly to prevent the eggs from scrambling.
Add the cooked spaghetti to the mixture and toss gently to ensure the pasta is evenly coated.
Pour the spaghetti mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of Parmesan cheese evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbling and the top is golden brown.
Optional: Sprinkle paprika and fresh parsley over the top for garnish before serving.
Let the casserole cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 239.1 g | 87% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 53.4 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1666 mg | 128% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1874 mg | 40% | |
*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.
