Hot Corn Casserole
A creamy, cheesy hot corn casserole combining rice, cream of celery soup, and Mexicorn for a comforting side dish perfect for family dinners or potlucks.
Ingredients
Instructions
- Mix all ingredients in a bowl.
- Place the mixture in a 2 1/2-quart casserole dish.
- Bake at 350°F for about 30 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a cup of shredded cheese or sour cream to the mixture. If you don't have cream of celery soup, you can substitute it with cream of mushroom or chicken soup. To spice it up, add some diced jalapeños or a sprinkle of chili powder. This dish can easily be made ahead of time and baked before serving, making it perfect for gatherings alongside other American recipes.
Serving Suggestions
Serve hot corn casserole as a side dish for grilled meats or alongside a fresh salad for a complete meal. It pairs beautifully with Chicken Spaghetti Deluxe or alongside a hearty soup like Cold Day Potato Soup. For a festive touch, garnish with chopped cilantro or green onions before serving to add freshness and color.
Storage & Reheating
Store any leftover hot corn casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions, covered, for 1-2 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Corn Casserole contains roughly 134 calories, with 4g protein, 18g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 679mg per serving (30% 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 a day in advance. Simply mix the ingredients, transfer them to the casserole dish, cover, and refrigerate. When ready to bake, remove from the fridge and bake as directed, adding a few extra minutes to the cooking time if baking from cold.
Can I use fresh corn instead of canned Mexicorn?
Absolutely! If using fresh corn, you can substitute about 2 cups of cooked corn kernels. Simply boil or steam the corn, then mix it in with the other ingredients. This can enhance the flavor and texture of the casserole.
Is there a vegetarian option for this recipe?
Yes, to make this casserole vegetarian, you can use vegetable broth to prepare the Rice-A-Roni instead of chicken broth and replace the cream of celery soup with a homemade or store-bought vegetarian version. This keeps the dish flavorful while catering to dietary preferences.
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).