Swiss Corn Casserole
Indulge in the ultimate comfort food with this rich and creamy Swiss Corn Casserole, a perfect balance of sweet corn, savory Swiss and Parmesan cheeses, and a hint of nutmeg for that extra warmth. This easy-to-make side dish features a luscious, homemade cheese sauce enveloping tender corn, all topped with golden, buttery breadcrumbs for the perfect crunch. Ready in under an hour, it’s an ideal choice for holiday dinners, potlucks, or any gathering where you want to serve up something truly special. Pair this crowd-pleaser with roasted meats or enjoy it as a standalone vegetarian delight. Garnish with fresh parsley for a vibrant finishing touch that enhances both flavor and presentation!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 minced garlic cloves
- 4 cups frozen sweet corn
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 2 cups shredded Swiss cheese
- 0.5 cups grated Parmesan cheese
- 0.25 teaspoons ground nutmeg
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 0.75 cups breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons (chopped, optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the frozen sweet corn to the skillet, stirring occasionally, until heated through, about 5 minutes.
Sprinkle the flour over the mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the milk and heavy cream, stirring constantly to create a smooth sauce. Bring the mixture to a gentle simmer and allow it to thicken slightly, about 3-4 minutes.
Stir in the shredded Swiss cheese and grated Parmesan cheese until melted and combined. Season the mixture with nutmeg, kosher salt, and black pepper.
Pour the corn mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until golden brown and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 3336 mg | 145% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 78.2 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 3018 mg | 232% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3162 mg | 67% | |
*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.
