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Hoosier Corn Casserole

This recipe combines the comforting tastes of my home state with my love of using garden-fresh herbs in my cooking. From Thanksgiving turkey to grilled pork chops in summer, any entree is enhanced with this savory side.—Joyce Manier, Beech Grove, Indiana
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    8 servings


  • 1 medium green pepper, chopped
  • 2 green onions, sliced
  • 1 tablespoon fresh minced chives
  • 2 teaspoons minced fresh rosemary
  • 1 tablespoon butter
  • 1 teaspoon canola oil
  • 2 tablespoons bacon bits
  • 3 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 cup half-and-half cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 cups frozen corn, thawed
  • 1-1/4 cups shredded cheddar cheese, divided
  • 2 medium tomatoes, seeded and chopped


  • In a large skillet, saute the green pepper, onions, chives and rosemary in butter and oil until tender. Add bacon bits; cook 1 minute longer. Set aside.
  • In a large bowl, combine the eggs, sour cream, cream, flour, salt and peppers. Stir in the corn, 1 cup cheese and green pepper mixture until blended.
  • Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with tomatoes and remaining cheese. Bake 5-10 minutes longer or until cheese is melted and a knife inserted in the center comes out clean.
Nutrition Facts
3/4 cup: 261 calories, 14g fat (8g saturated fat), 121mg cholesterol, 364mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 11g protein.

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