Ingredients for Baked Corn In Creamy Cheese Sauce
- 2 cups canned corn niblets
- 3 tablespoons butter, divided
- 1/2 medium onion, chopped
- 1/2 cup chopped green bell pepper
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 2 large eggs
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1 cup cooked cubed potatoes (optional)
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How to Make Baked Corn In Creamy Cheese Sauce
- Preheat oven to 350°F (175°C).
- Butter a 2-quart casserole dish.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1/2 medium onion, chopped, and 1/2 bell pepper, chopped. Sauté until tender, about 5-7 minutes.
- Stir in 2 tablespoons of all-purpose flour and whisk for 1 minute until smooth.
- Gradually whisk in 1 1/2 cups of heavy cream or half-and-half.
- Cook, stirring constantly, until the sauce thickens, about 3-5 minutes.
- Remove from heat and stir in 1 1/2 cups shredded cheddar cheese and 1/2 cup grated Parmesan cheese until melted and smooth.
- Whisk in 2 large eggs.
- Add 2 cups of corn kernels (fresh, frozen, or canned), 1 cup cooked cubed potatoes (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
- Pour the mixture into the prepared casserole dish.
- Top with 1/2 cup bread crumbs.
- Bake for 40-45 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
17g
Fat
122g
Carbs
9g
