Introduction

Baked Corn Casserole is a creamy, comforting side dish that’s perfect for any meal or holiday gathering. With a blend of sweet corn, cheese, and crispy onions, this casserole is easy to prepare and sure to please your family and guests.

A round skillet filled with a golden baked dish that has a textured top layer of crispy, browned pieces scattered unevenly across its surface, creating contrast with the smoother, yellowish base beneath; the skillet sits on a soft, faded brown cloth atop a dark wooden table, next to a clear glass of water with a beaded rim and a white cup and saucer containing a dark beverage, while a small bunch of purple flowers with gray-green leaves peeks in from the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Cheddar Cheese Soup
1/2 cup reduced fat (2%) milk
2 eggs
1 can (about 16 ounces) whole kernel corn, drained
1 package (8 ounces) corn muffin mix
1/4 cup Parmesan cheese
1 cup French fried onions (amount divided)

Instructions

Step 1: Preheat the oven to 350°F. In a medium bowl, beat the soup, milk, and eggs with a fork or whisk until well combined. Stir in the drained corn, corn muffin mix, Parmesan cheese, and 1/2 cup of the French fried onions. Pour the mixture into a 9-inch cast iron skillet or a 1 1/2-quart casserole dish.
Step 2: Bake the casserole for 30 minutes or until the mixture is hot and set.
Step 3: Remove the casserole from the oven and sprinkle the remaining 1/2 cup French fried onions on top. Return to the oven and bake for an additional 5 minutes, or until the onions are golden brown and crispy.

Tips & Variations

Try using Cheddar Cheese Soup for a richer flavor, or add a handful of shredded cheddar cheese to the mixture for extra cheesiness.
For a spicy twist, substitute the cream of chicken soup with spicy nacho cheese soup and add chopped peppers to the batter.
Make ahead by preparing and baking the casserole as directed, then cool completely. Cover and refrigerate for up to 24 hours. Reheat covered at 350°F for 35 minutes, then top with onions and bake uncovered for 5 more minutes.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, bake the casserole covered at 350°F until warmed through, about 20 minutes. For best texture, add fresh French fried onions on top before serving.

How to Serve

A round baked dish in a black pan sits on a white marbled surface covered partially by a brown cloth. The dish has a golden-yellow base layer with a slightly rough and crispy texture on top. Scattered across the surface are uneven, curled brown pieces that add a crunchy appearance. The edges of the dish are marginally darker, showing a slight browning from cooking. Nearby, there is a white cup on a white plate filled with dark coffee, a clear glass of water with a beaded rim, and a small cluster of purple flowers with green leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned corn?

Yes, you can substitute fresh corn kernels. Use about 1 1/2 to 2 cups of fresh corn cut from the cob. Make sure to adjust the moisture as needed by draining or patting dry so the casserole isn’t too wet.

Is this casserole gluten-free?

This recipe uses corn muffin mix which often contains gluten, so it is not gluten-free as written. You can try substituting with a gluten-free corn muffin mix to make it suitable for gluten-free diets.

Baked Corn Casserole Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

This baked corn casserole is a comforting side dish featuring creamy soup, whole kernel corn, corn muffin mix, and a crispy French fried onion topping. Perfect for holiday meals or family gatherings, it’s easy to prepare and delivers a warm, cheesy flavor with a delightful crunchy finish.

Author: Lena
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Cheddar Cheese Soup
1/2 cup reduced fat (2%) milk
2 eggs
1 can (about 16 ounces) whole kernel corn, drained
1 package (8 ounces) corn muffin mix
1/4 cup Parmesan cheese
1 cup French fried onions (divided; 1/2 cup for mixture, 1/2 cup for topping)

Instructions

Prepare Mixture: Preheat the oven to 350°F. In a medium bowl, beat together the condensed soup, reduced fat milk, and eggs with a fork or whisk until smooth. Stir in the drained whole kernel corn, corn muffin mix, Parmesan cheese, and 1/2 cup of French fried onions until combined.
Bake the Casserole: Pour the mixture into a 9-inch cast iron skillet or a 1 1/2-quart casserole dish. Bake in the preheated oven for 30 minutes, or until the casserole is hot and set.
Add Onion Topping: Remove the casserole from the oven and sprinkle the remaining 1/2 cup of French fried onions evenly over the top. Return the casserole to the oven and bake uncovered for an additional 5 minutes, or until the onions become golden brown and crispy.

Notes

You can prepare and bake the casserole ahead of time, then cool completely and refrigerate for up to 24 hours. To reheat, bake covered at 350°F for 35 minutes, then add the remaining onions and bake uncovered for 5 minutes more.
For extra cheesy flavor, try substituting cheddar cheese soup and adding a handful of shredded cheddar cheese to the mix.
For a spicy variation, use nacho cheese soup and add chopped peppers.
The recipe works well doubled for larger gatherings.
Using a cast iron skillet enhances browning and texture but a regular casserole dish will also work fine.

Keywords: corn casserole, baked corn casserole, corn muffin mix recipe, easy side dish, holiday side, creamy corn bake, French fried onions, cheesy corn casserole