Creamy Parmesan Corn Casserole
Indulge in the ultimate comfort food with this Creamy Parmesan Corn Casserole—a rich and savory blend of velvety cheese sauce, sweet corn, and a crisp golden breadcrumb topping. This irresistible baked dish combines pantry staples like canned corn, parmesan cheese, and panko breadcrumbs to create a crowd-pleasing side that's perfect for holiday dinners, potlucks, or weeknight meals. The homemade roux of butter, flour, and cream ensures a luxuriously smooth base, while garlic and onion powders add a subtle depth of flavor. Topped with a sprinkle of parsley for a fresh burst of color, this warm and cheesy casserole will quickly become a family favorite. Ready in just an hour, this dish is ideal for serving up to six and pairs beautifully with roasted meats or fresh salads.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups canned sweet corn, drained
- 1 cup shredded parmesan cheese
- 2 large eggs
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes to create a roux.
Gradually pour in the milk and heavy cream, whisking continuously to remove any lumps and create a smooth mixture. Cook for 3-4 minutes until slightly thickened.
Stir in the garlic powder, onion powder, salt, and ground black pepper. Taste and adjust seasoning if needed.
Remove the saucepan from the heat and stir in 3/4 cup of the shredded parmesan cheese until fully melted.
In a large mixing bowl, combine the drained sweet corn and the cheese sauce. Mix until the corn is evenly coated.
Lightly beat the eggs in a separate small bowl, then fold them into the corn mixture until fully incorporated.
Transfer the mixture to the prepared baking dish and spread evenly with a spatula.
Sprinkle the top with panko breadcrumbs and the remaining 1/4 cup of parmesan cheese.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 7564 mg | 329% | |
| Total Carbohydrate | 240.4 g | 87% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 58.1 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 1451 mg | 112% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2331 mg | 50% | |
*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.
