Creamed Corn Casserole Recipe

This creamed corn casserole is a simple, comforting baked side dish made with eggs, creamed corn, bell pepper, onion, cracker crumbs, grated cheese, milk, salt, and pepper. The ingredients come together in one large mixing bowl, then the mixture is baked uncovered in a buttered dish until the center is firm. It is an easy recipe to prepare when you want a warm, savory corn dish with a soft, hearty texture and a lightly cheesy flavor.

The recipe uses everyday ingredients and does not require complicated preparation. Beating the eggs first helps the casserole mixture blend smoothly, while the cracker crumbs help give the dish body as it bakes. The bell pepper and onion add flavor and texture, and the grated cheese melts into the mixture for a richer finish. Because the casserole is baked uncovered, the top can set nicely while the inside stays tender.

Ingredients

• 2 eggs
• 2 cans creamed corn
• 1/2 cup bell pepper, finely chopped
• 1/2 cup onions, finely chopped
• 1 cup cracker crumbs
• 1 cup grated cheese
• 1 cup milk
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Butter a baking dish well so the casserole does not stick as it bakes.
3. In a large mixing bowl, beat the eggs until combined.
4. Add the creamed corn, chopped bell pepper, chopped onions, cracker crumbs, grated cheese, and milk.
5. Season the mixture with salt and pepper to taste.
6. Stir everything together until the ingredients are evenly mixed.
7. Pour the mixture into the prepared buttered baking dish and spread it evenly.
8. Bake uncovered at 350 degrees Fahrenheit for about 35 minutes, or until the casserole is firm.
9. Remove the dish from the oven and let it rest briefly before serving so the casserole can set further.

Recipe Notes

For the best texture, make sure the eggs are beaten before the other ingredients are added. This helps distribute them throughout the casserole and allows the dish to set evenly while baking. The cracker crumbs should be mixed in well so they can absorb some of the moisture from the creamed corn and milk. This gives the casserole its firm but tender structure.

The bell pepper and onion should be chopped into small pieces so they blend into the casserole rather than creating large chunks. Since the recipe does not specify a particular type of cheese, use grated cheese that melts well and suits your taste. The amount of salt and pepper can be adjusted depending on the flavor of the cheese and cracker crumbs used.

When checking the casserole for doneness, look for a firm center rather than a loose or watery middle. Oven temperatures and baking dishes can vary, so the 35-minute baking time is a helpful guide. If the center still looks too soft, continue baking for a few more minutes and check again. The casserole should hold together when spooned from the dish.

This baked creamed corn casserole works well as a side dish for a family meal, holiday table, potluck, or simple dinner. It is rich enough to feel satisfying but still easy to prepare with basic pantry and refrigerator ingredients. Serve it warm from the oven after it has had a short time to rest. The result is a flavorful corn casserole with a creamy inside, gentle seasoning, and a comforting baked finish.