macaroni and corn casserole recipe

Written ByJenny Smyth Posted on
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The Best macaroni and corn casserole recipe

I’ve been making macaroni and corn casserole for years, and it’s still one of my family’s favorite dishes. It’s a classic comfort food that never fails to bring a smile to everyone’s face. The combination of pasta, corn, and a rich, creamy sauce is just perfect for a weeknight dinner or a special occasion.

And the best part is, it’s incredibly easy to make. My kids love helping me in the kitchen, and this recipe is always a hit with them. We’ve even had requests for it at family gatherings and potlucks.

I think it’s because the flavors are so well-balanced and the texture is just right – not too mushy or too dry. Plus, it’s a great way to get some extra veggies in, even if they don’t know they’re eating them! My husband and I have been married for over 20 years, and this recipe has been a staple in our household ever since we started dating.

It’s one of those dishes that just feels like home, you know? The kind of thing that makes you feel all warm and fuzzy inside. And let me tell you, it’s been a lifesaver on busy days when I need something quick and easy but still satisfying for my family.

I’ve even made it for company on more than one occasion – it’s just that good! And the best part is, it’s super versatile – we love adding different spices or herbs to give it an extra kick. So if you’re looking for a reliable, crowd-pleasing recipe that’s perfect for any occasion, look no further than this macaroni and corn casserole.

Macaroni and Corn Casserole

4.7 from 880 votes

This comforting Macaroni and Corn Casserole is a hearty and cheesy dish perfect for a family dinner. It combines macaroni pasta, sweet corn, and a creamy cheese sauce, all baked to golden perfection.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Casserole

12 oz elbow macaroni
1 can (15 oz) corn, drained
2 cups shredded cheddar cheese
1 cup milk
1 cup sour cream
2 tbsp butter
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

For the Topping

1/2 cup breadcrumbs
1 tbsp olive oil
1 tbsp grated Parmesan cheese

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Grease a baking dish and set it aside.
3Boil water in a large pot, add the elbow macaroni and cook until al dente about 8-10 minutes.
4Drain and set aside.
5In a large mixing bowl, combine the cooked macaroni, drained corn, 1.
5 cups of shredded cheddar cheese, milk, sour cream, butter, salt, black pepper, and garlic powder.
6Stir until the cheese is melted and the mixture is well combined.
7Transfer the mixture to the prepared baking dish, then spread evenly.
8In a small bowl, mix the breadcrumbs, olive oil, and Parmesan cheese.
9Sprinkle the breadcrumb mixture evenly over the top of the casserole.
10Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the breadcrumbs.
11Bake for 20-25 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
12Let it rest for 5 minutes before serving.

🔧Equipment

Baking dish
Large pot
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 16g

📝Notes

You can add cooked vegetables like peas or bell peppers for extra nutrition. For a spicier version, add a pinch of red pepper flakes to the casserole mixture.

This macaroni and corn casserole is a staple in our household because it’s so versatile – we can enjoy it as a weeknight dinner or save leftovers for later when we need something quick and easy.

One of my favorite things about this recipe is how easily you can customize it with your favorite spices or herbs.

Whether you’re looking for a comforting meal after a long day or want to impress your family with a delicious homemade dish, this casserole is always a good idea.

❓ Frequently Asked Questions About Macaroni and Corn Casserole

Q: What type of pasta should I use?

For this recipe, I recommend using elbow macaroni – it holds up perfectly to the sauce and corn mixture.

Q: Can I use frozen corn instead of canned?

Yes, you can definitely use frozen corn – just thaw it first by microwaving or letting it sit at room temperature.

Q: How do I prevent the casserole from becoming too soggy?

Make sure to cook the pasta al dente before mixing it with the other ingredients – that way, it won’t absorb too much moisture from the sauce.

Q: Can I make this recipe ahead of time?

You can prep the ingredients up to 24 hours in advance – just store them in separate containers in the fridge until you’re ready to assemble and bake.

Q: Is there a way to make this recipe gluten-free?

Yes, simply substitute the regular pasta with gluten-free elbow macaroni – some brands also offer rice-based options if you need an even grain-free alternative.

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