This corn casserole is a family favorite that graces every holiday table. Creamy, cheesy, simple perfection.
*Update: the photos and text within this post have been updated since the original post date in 2011.
You guyyyys. The photos on the original post were SO bad. Like, so hard to look at. With the holidays just around the corner I knew I needed to majorly freshen things up so you can truly understand the true deliciousness of this dish.
It’s a humble little dish and there’s nothing fancy about it but that’s often what makes a favorite. We have this for EVERY holiday and I’m pretty sure there would be a riot if we ever left it out.
We’re to the point that it gets requested by Joel’s extended family when we’re in Kansas City for the holidays.
I’m going to start with the biggest selling point for this corn casserole. It’s 5 ingredients. You add them to the baking dish, stir and put it in the oven. Then stir it a couple times while it’s baking to bring it all together and keep it from sticking to the bottom. It literally could not get any easier.
Let me also say upfront that one of the ingredients that creates the sauce for the casserole and give it the extreme creamy, cheesiness is Velveeta.
I know some of you may be Velveeta haters but hear me out. If you make this a few times a year for the holidays you aren’t consuming that much. And well, the weird stuff in Velveeta is worth it because this casserole is bomb. I promise.
In true casserole fashion, the ingredients may seem a little weird together but they totally work. A can of cream corn, regular corn, a stick of butter, orzo pasta (or any really small cut pasta) and Velveeta are all you need.
The corn adds sweetness and texture to the casserole and obviously is a major component to the dish. The sauce in the cream corn adds even more corn flavor and creaminess.
The orzo pasta adds more texture and bulks it up. If you can’t find orzo or don’t want to buy it just for this recipe, you can use those little stars or rings or you could even break up spaghetti noodles into tiny pieces. Just make sure it’s a similar size to the corn to keep things consistent and make sure it cooks through.
We have corn casserole with every holiday meal but I especially love it paired with ham. If you’re looking to make this outside the holidays it’s really yummy with barbecue chicken too.
I hope you try this simple casserole this year. I’m pretty sure it will become a family favorite in your home too.
- 1 stick butter, cubed
- 1 cup dry orzo (or other very small pasta)
- 1 can cream corn
- 1 can corn, undrained
- 8 oz. Velveeta, cubed
- Preheat oven to 325 degrees F. Add all ingredients to an 8x8 baking pan. Stir together.
- Bake for 40 minutes, stirring 2 to 3 times.