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Creamy Corn Casserole

If you're looking for a different way to serve vegetables, give this recipe a try. This dish is one of my family's favorites. It just might become a favorite at your house, too.
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    8 servings


  • 1 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped sweet red pepper
  • 3 tablespoons butter, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3 cups fresh, frozen or drained canned corn
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/3 cup slivered almonds, optional
  • 1/2 cup soft bread crumbs


  • In a medium skillet, saute celery, onion and red pepper in 2 tablespoons of butter for 2-3 minutes or until vegetables are tender. Remove from the heat; stir in soup, corn, water chestnuts and almonds if desired.
  • Transfer to a 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 serving: 148 calories, 7g fat (3g saturated fat), 15mg cholesterol, 372mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 4g protein.

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