Corn-Macaroni Casserole
Creamy, cheesy corn and macaroni casserole combines sweet corn, Velveeta, and tender pasta, baked to perfection—perfect comfort food for family dinners or potlucks.
Ingredients
Instructions
- Saute chopped onion and bell pepper in margarine until tender.
- Melt Velveeta cheese in milk, stirring until smooth.
- Combine the drained whole kernel corn, creamed corn, cooked macaroni, sautéed vegetables, and melted cheese mixture.
- Season with salt and pepper to taste.
- Pour the mixture into a 9x13-inch baking dish.
- Bake covered at 350°F for 1 hour, stirring occasionally.
Tips & Substitutions
For added flavor, consider using sharp cheddar cheese instead of Velveeta. You can also substitute the shell macaroni with any pasta shape you prefer, though smaller shapes work best. For a spicier kick, add some diced jalapeños or a sprinkle of cayenne pepper. To enhance the dish, pair it with a side salad or some garlic bread.
Serving Suggestions
This casserole makes a hearty main dish and pairs beautifully with a crisp green salad or steamed vegetables. For a complete meal, serve it alongside buttermilk-chive biscuits or cornbread. It also works well as a side dish at potlucks or family gatherings, complementing barbecued meats or roasted chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20-30 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Macaroni Casserole contains roughly 595 calories, with 12g protein, 111g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (241% of the Daily Value), vitamin C (119% of the Daily Value), and protein (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 504mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn in place of canned corn. Just be sure to thaw and drain it before adding to the casserole. This will maintain the dish's intended texture and flavor while still being delicious.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole ahead of time and refrigerate it unbaked. When you're ready to serve, simply bake it straight from the fridge, adding an extra 10-15 minutes to the baking time to ensure it's heated through.
Can I make this recipe vegetarian?
Yes, this recipe is already vegetarian. If you're looking to enhance the vegetable content, consider adding more chopped veggies like zucchini or mushrooms. This will add more flavor and nutrition while keeping it aligned with vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).