Creole Corn Casserole
A flavorful Creole-inspired casserole combining rice, corn, cheese, and Creole seasoning for a hearty, cheesy dish with bold flavors suitable for family dinners or gatherings.
Ingredients
Instructions
- Cook rice according to package directions; set aside.
- Saute chopped onion and bell pepper in margarine until tender.
- Remove from heat and add cream-style corn, cooked rice, beaten eggs, drained pimientos, 1 cup of shredded Cheddar cheese, and Creole seasoning to taste.
- Pour mixture into a 2-quart casserole dish sprayed with Pam.
- Bake at 350°F (175°C) for 30 to 40 minutes.
- Sprinkle the remaining cheese on top and bake until melted.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the mixture before baking. If you want a bit of heat, try incorporating diced jalapeños or a dash of hot sauce along with the Creole seasoning. You can also substitute the Cheddar cheese with Pepper Jack for a spicy twist. For a vegetarian version, ensure that the margarine is plant-based.
Serving Suggestions
This Creole Corn Casserole makes a delightful side dish for grilled meats or seafood. Serve it alongside a fresh salad for a complete meal, or pair it with Eggs Al Agua for a hearty brunch. It also works well as a filling main dish for a vegetarian feast, offering a satisfying mix of flavors and textures.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in the oven at 350°F (175°C) until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions on medium power until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Creole Corn Casserole contains roughly 300 calories, with 7g protein, 32g carbohydrates, and 16g fat. It is an excellent source of vitamin C (58% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 938mg per serving (41% 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 make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate it for up to 24 hours. When you're ready to bake, allow it to come to room temperature before putting it in the oven, and adjust the baking time as needed.
What can I use instead of cream-style corn?
If you don't have cream-style corn, you can blend regular corn kernels with a bit of milk to achieve a similar consistency. Alternatively, use a mix of canned corn and a small amount of cream or sour cream for added richness.
Can I freeze this casserole?
Yes, this casserole freezes well. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
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).