Quick Corn Casserole Recipe: 5-Ingredient Weeknight Savior

You know those nights when you’re running late, the kids are hungry, and you just need something on the table fast? That’s when my Quick Corn Casserole Recipe for Busy Nights saves the day. It’s creamy, slightly sweet, and comes together in minutes with just a handful of pantry staples. Trust me, this dish is a lifesaver! Whether it’s a last-minute side for dinner or a potluck win, it’s always a hit. Plus, it’s so easy, even my 10-year-old can make it. Let’s dive in—you’re going to love how simple and delicious this is!

Why You’ll Love This Quick Corn Casserole Recipe for Busy Nights

This isn’t just another side dish—it’s your new weeknight hero! Here’s why:

• Effortless magic: Dump, stir, bake—done in under an hour (most of that’s hands-off oven time!)
• Creamy comfort: That perfect balance of sweet corn and rich cheese makes everyone ask for seconds
• Pantry power: Uses canned goods and basics you probably have right now
• Kid-approved: Picky eaters? Gone! Even my nephew who “hates veggies” devours this
• Shape-shifter: Dress it up with extras or keep it simple—it always works

Seriously, this casserole has saved more Tuesday nights than I can count!

Ingredients for Quick Corn Casserole Recipe for Busy Nights

Here’s what you’ll need to whip up this lifesaver: 1 can (15 oz) whole kernel corn (make sure to drain it!), 1 can (15 oz) cream-style corn, 1 cup sour cream, 1/2 cup melted butter (I like to use unsalted), 1 box (8.5 oz) corn muffin mix, 1 cup shredded cheddar cheese, and 1 large egg. That’s it—no fancy stuff, just pantry staples!

How to Make Quick Corn Casserole Recipe for Busy Nights

Okay, let’s do this—it’s so simple you’ll laugh! Follow these steps, and you’ll have golden, bubbly perfection in no time.

Step 1: Preheat and Prep

First things first: crank that oven to 350°F (175°C). While it heats up, grab your trusty 9×9-inch baking dish and give it a quick grease—butter or cooking spray works great here.

Step 2: Mix Wet Ingredients

Now the fun part! Dump both cans of corn (remember—drained for the whole kernel one!) into a big bowl. Add the sour cream, melted butter, and egg. Stir it all together until it looks like sunshine in a bowl—creamy and speckled with those sweet corn kernels.

Step 3: Add Dry Ingredients

Here comes the magic dust—sprinkle in that corn muffin mix. Gently fold it in just until combined. Don’t overmix! A few lumps are totally fine—they’ll disappear in the oven.

Step 4: Bake and Serve

Pour your batter into the greased dish, sprinkle that glorious cheddar cheese on top (go heavier if you’re feeling cheeky), and slide it into the oven. Bake for 45-50 minutes until the edges are golden and the center doesn’t jiggle. Let it cool just 5 minutes—I know it’s hard to wait!—then dig into that creamy, corny heaven.

Tips for the Best Quick Corn Casserole Recipe for Busy Nights

Want to make your casserole extra special? Try these little tricks I’ve picked up over the years:

• Spice it up: Toss in some diced jalapeños or green chiles for a nice kick—my family loves the extra zing!
• Lighter option: Swap sour cream for Greek yogurt—it’s just as creamy but with a little tang.
• Mix gently: Don’t overstir the batter! A few lumps are fine—overmixing makes it dense.
• Cheese lovers: Mix some cheese into the batter before baking—double the gooey goodness!
• Crispy topping: For the last 5 minutes, broil it lightly to get that golden, crunchy cheese crust.

These little tweaks make all the difference—trust me!

Variations for Quick Corn Casserole Recipe for Busy Nights

Want to mix it up? Here are some fun ideas: add crispy bacon bits, toss in fresh herbs like thyme or chives, or swap cheddar for pepper jack or smoked gouda. Feeling adventurous? Stir in a handful of diced bell peppers or a pinch of chili powder for a smoky twist. The possibilities are endless—make it your own!

Storage and Reheating

Got leftovers? Lucky you! Just cover tightly and refrigerate for up to 3 days. To reheat, microwave single portions for about 45 seconds or pop the whole dish back in a 350°F oven until warm—about 15 minutes should do it!

Quick Corn Casserole Recipe for Busy Nights FAQs

Can I freeze this corn casserole? Absolutely! Bake it first, let it cool completely, then wrap tightly in foil or plastic. It’ll keep for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through—about 20 minutes.

Can I use fresh corn instead of canned? You bet—just use about 2 cups of fresh kernels. No need to cook them first! If you’re feeling fancy, try charring the corn in a skillet for extra flavor before mixing it in.

Why is my casserole still jiggly in the middle? Oops—just needs more time! Pop it back in the oven in 5-minute increments. The center should be set, not liquidy. Remember, it’ll firm up a bit as it cools too.

Can I make this ahead? Totally! Mix everything (except the cheese topping), cover, and refrigerate overnight. When ready, sprinkle with cheese and bake—you might need an extra 5-10 minutes since it’s cold.

What if I don’t have corn muffin mix? No worries! Use 1 cup flour + 3/4 cup cornmeal + 1 tbsp sugar + 1 tsp baking powder + 1/2 tsp salt. Works like a charm!

Nutritional Information

Just so you know—these numbers are estimates since brands and ingredients vary. But here’s the scoop per serving (about 1/6 of the casserole): 320 calories, 18g fat (10g saturated), 32g carbs (2g fiber, 8g sugar), and 8g protein. Not bad for something this delicious and comforting, right? Remember, portions might be bigger in my house—we can never resist seconds!

Final Thoughts

There you have it—my go-to lifesaver for crazy weeknights! Give this casserole a whirl and watch it disappear. Tag me if you make it (I love seeing your creations!), and don’t forget to rate the recipe below. Happy cooking!

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