Cream Corn Casserole with Cream Cheese
Easy Cream Corn Casserole made from scratch with a smooth, creamy filling, topped with Cheddar and Ritz Crackers.
Servings: 9
Calories: 304kcal
Ingredients
- 2 (16 ounce) cans whole kernel corn, strained
- 6 tablespoons unsalted butter, separated
- 1 yellow onion, finely diced
- 1 ¼ cup heavy cream
- 1 (8 ounce) package cream cheese, softened
- 1 large egg, slightly beaten
- 2 tablespoons granulated sugar
- 1 ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ¾ cup crushed Ritz crackers (about 15 crackers)
- 1 ½ cup freshly grated Cheddar or Colby Jack cheese
Instructions
- Preheat the oven to 325° and have ready a greased, 2-quart casserole dish or baker.
- Place half of the strained corn into a blender or food processor. Pulse until the corn kernels are broken up. Set aside until ready to use.
- Add 4 tablespoons of the butter to a large saucepan over medium heat. Do not allow the butter to burn. Add the onion and sauté, stirring often, just until softened -- about 5 minutes.
- Add the heavy cream and softened cream cheese to the saucepan, and stir until the ingredients have melded and remove from the heat.
- Add the egg, sugar, salt, pepper, and all of the corn to the saucepan and stir to combine. Transfer contents of the saucepan to the prepared dish.
- In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the crushed crackers, and stir to combine.
- Sprinkle the cheese evenly over the corn mixture and top with the crushed crackers. Cover with aluminum foil and bake for 30 minutes. Uncover, and bake for an additional 15 minutes. Allow to cool slightly, serve, and enjoy.
Video
Nutrition
Calories: 304kcal | Carbohydrates: 8g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 570mg | Potassium: 73mg | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 1.1mg | Calcium: 173mg | Iron: 0.5mg