Corn With Onions
A creamy, cheesy corn casserole layered with onions, perfect for family dinners or potlucks, featuring a comforting blend of flavors and textures.
Ingredients
Instructions
- Layer sliced onions and drained corn in a greased 9 x 13-inch casserole dish.
- Cover with foil and bake at 400°F for 1 hour.
- Saute 1/2 to 1 cup chopped onion until translucent.
- Make a white sauce by melting butter, then stirring in flour and milk to form a roux.
- Add sauteed onion, chopped pimento, salt, and pepper to the sauce, then stir in Velveeta cheese until melted.
- Pour the cheese sauce over the layered corn and onions.
- Bake uncovered in the oven for about 10 minutes until bubbly.
Tips & Substitutions
For a twist, consider adding diced bell peppers or jalapeños for extra flavor and heat. If Velveeta isn't available, you can substitute with shredded cheddar or a cheese sauce mix. When layering, ensure each ingredient is evenly distributed for consistent flavor. To save time, use frozen corn instead of canned corn to maintain freshness.
Serving Suggestions
This dish pairs beautifully with grilled meats or barbecued favorites, making it a great side for summer gatherings. Consider serving alongside a fresh salad or creamy coleslaw for a refreshing contrast. For a complete meal, it can be complemented by crusty bread or a side of American recipes like Pat's Macaroni Salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover loosely with a lid or plastic wrap, heating in short intervals until warmed through. Alternatively, reheat in the oven at 350°F until hot, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Corn With Onions contains roughly 302 calories, with 7g protein, 55g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (146% of the Daily Value) and vitamin C (49% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1026mg per serving (45% 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 fresh corn instead of canned corn?
Yes, fresh corn can be used! You'll need about 4 to 5 ears of corn. Simply cut the kernels off and cook briefly before layering them in the casserole. Fresh corn will give a sweeter and crunchier texture.
Is this dish suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly, as it primarily consists of vegetables and cheese. Ensure that the cheese used, like Velveeta or cheddar, is vegetarian-friendly, as some cheeses may contain animal rennet.
Can I prepare this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Layer the ingredients and cover it tightly with foil, then refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
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).