Noodles and Corn Casserole
Elevate your comfort food game with this irresistible Noodles and Corn Casserole—a creamy, cheesy dish that combines tender egg noodles, sweet corn, and a luscious blend of sour cream, milk, and cheddar cheese. This recipe is topped with a golden, crispy layer of panko breadcrumbs and parmesan, adding the perfect crunch to every bite. Flavored with garlic and onion powder, this cozy casserole delivers rich, savory notes and comes together in just 45 minutes, making it an ideal choice for busy weeknights or casual gatherings. Serve it as a hearty side dish or a satisfying main course, and don’t forget a sprinkling of fresh parsley for a pop of color and freshness. Whether you’re seeking an easy one-dish dinner or a crowd-pleasing potluck favorite, this Noodles and Corn Casserole is guaranteed to delight!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 15 ounces canned corn (drained)
- 15 ounces cream-style corn
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 0.5 cup milk
- 3 tablespoons butter (melted)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese (grated)
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick cooking spray or butter.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the drained canned corn, cream-style corn, shredded cheddar cheese, sour cream, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Add the cooked noodles to the bowl and gently stir until the noodles are evenly coated with the creamy mixture.
Transfer the noodle mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix together the panko breadcrumbs, grated parmesan cheese, and olive oil until the breadcrumbs are evenly coated with the oil.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling around the edges and the top is golden brown.
Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
4225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6801 mg | 296% | |
| Total Carbohydrate | 472.0 g | 172% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 72.3 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2948 mg | 227% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2238 mg | 48% | |
*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.
