Take-out Tuesday, Cheesy Corn Comfort Casserole

My thoughts have been drifting to Fall foods and comfort dishes

and this recipe is a way to enjoy corn

when the fresh summer sweet ears are no longer available

It’s loaded with corn and green onions in a creamy cheese sauce,

and topped with buttery crackers, shaved Parmesan

and crispy fried onions

Whisk the eggs in a large measuring cup

and then add the evaporated milk,

salt and pepper and stir to blend

Put the corn and onions into a deep 8″ x 8″ greased casserole dish

Stir together to mix

Add the grated cheeses

I used a combo of Asiago and Gruyère

Mix in the cheese

Now pour the milk/egg mixture slowly overall

Gently stir to make sure the sauce is evenly distributed

Crush the crackers~

you can do this right in their paper sleeve

with your fingers or with a rolling pin

Then mix the crumbs into the melted butter

Cover the top of the casserole with the buttery cracker bits

Top with shaved Parmesan, or grated Parmesan, Asiago or Swiss

Bake at 350 degrees for 35 minutes

Top with fried onion pieces and return to oven for 3-5 minutes to heat

I like to use these Fresh Gourmet Crispy Onions

Look for them near the bottled salad dressings

Serve it up!

This makes 6 large or 8 smaller servings

This recipe is adapted from Plain Chicken

Cheesy Corn Comfort Casserole

Corn and green onions are baked in a creamy cheese sauce and topped with buttery crackers, Parmesan cheese and crispy onions for a comforting hearty side dish casserole
Prep Time 25 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 6


  • 1 bag 28 oz., frozen corn kernels, thawed or 4 cups canned corn, drained
  • 3 green onions, chopped
  • 4 oz Gruyère cheese, grated
  • 4 oz Asiago cheese, grated
  • 4 large eggs
  • 1 can 12 oz., evaporated milk
  • salt and pepper
  • 1/4 cup butter, melted
  • 24 Ritz or other similar crackers
  • 1 cup crispy onions, or french fried onions
  • 2 oz shaved Parmesan*


  • Place corn into a greased 8" x 8" deep casserole dish and stir in green onions
  • Add grated Asiago and Gruyère, and mix into vegetables
  • Beat eggs in a large measuring cup. Add evaporated milk and stir well to combine. Season with salt and pepper.
  • Pour egg/milk mixture over vegetables and cheese in dish. Stir gently to insure it's evenly mixed in.
  • Crush crackers and combine with melted butter. Spread evenly over the top of casserole.
  • Sprinkle shaved Parmesan or cheese of choice over crackers.
  • Dish can be covered and refrigerated at this point for baking later if desired
  • Uncover dish and bake in a 350 degree oven for 35-40 minutes until set and bubbling. Top with crispy onions and return to oven for 3-5 minutes to heat.
  • Makes 6 large or 8 smaller servings


*substitute grated Parmesan, Asiago or Gruyère if desired
Keyword cheesy corn casserole, comfort food, corn casserole, corn gratin, do ahead, do ahead side dish, easy vegetable casserole


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 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

  Oh My Heartsie Girl / Turn About Tuesday 

  Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

 Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade

40 Responses to “Take-out Tuesday, Cheesy Corn Comfort Casserole”
  1. BERNADETTE says:

    That’s just about the best corn casserole recipe I have seen in a very long time.

  2. Mary says:

    Full of cheesy comfort and flavor Jenna! Looks and sound delicious, Happy Tuesday ♥

  3. Jenna, this is a must make for me. I love casseroles and one with corn is perfect. I believe this would be a hit with my family. Happy Tuesday

  4. So cheesy, so good! Love those crunchy onions atop too.

  5. Kari says:

    Jenna you have made my day as I now have a wonderful side dish recipe for my roasted turkey dinner menu. I can’t wait to taste it as it sounds delish! Have a Blessed day my friend.

  6. This one is definitely a home run! Thanks for reminding me that here in the middle of corn season, I’ve not made a corn casserole yet this year!

  7. Jessica says:

    Bookmarking for Thanksgiving! Thank you!

  8. Julie says:

    This corn casserole looks so good and I can’t wait to make it. Thanks for the recipe Jenna. I hope you have a nice week.

  9. SCORE! My grandmother used to make something very similar to this and I’ve always wanted the recipe. It may just be the exact one. Mmm. I remember it being so delicious. – thanks for the recipe and good memory.

  10. lghiggins says:

    Good transition dish from summer to fall. It sounds delicious!

  11. This looks like a really delicious version of the traditional corn casserole. I’m saving this one!

  12. Marsha says:

    Hi Jenna, Summer corn is here and I get it fresh from the farmer. This sounds like a wonderful recipe to try to make corn taste even better than it is by itself. Can’t wait to try it. It is a meal in itself. I definitely had to pin it.

  13. itssewgood says:

    This looks wonderful! I always want to Pin your recipe but I can never find the links. If you do put them into the post please make them where they are noticeable because I don’t have time to look thru the photos or text 10X over attempting to locate it.

    • I’m sorry you’re having trouble pinning my recipes, and not sure why…I don’t have any trouble pinning them and they are printable. There is also a Pin it button right in the recipe. I hope this helps

  14. Anonymous says:

    This is a great recipe Jenna. I’m definitely pinning this for future use, especially holidays. Looks delicious……

  15. Anonymous says:

    Love this recipe Jenna. Pinning and definitely making for holidays……

  16. mhhwarmcozy says:

    Great side dish, J. I could eat this as my main meal!!!

  17. Kitty says:

    Yummy! Corn and cheese in a sauce sounds wonderful!

  18. Miz Helen says:

    Hi Jenna,
    We featured this delicious Corn Casserole over on Full Plate Thursday, 603 and I want you to know I made it today. Oh my goodness it is so good, thanks so much for sharing with us and you have a great week!
    Miz Helen

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