Potato And Corn Casserole
A creamy, cheesy casserole layered with potatoes, corn, green chilies, and green onions, perfect for comforting family dinners or gatherings with bold flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Butter a 9 x 13-inch baking dish.
- Arrange half of the sliced potatoes in the prepared dish and season with salt and pepper.
- Sprinkle half of the cream style corn, whole kernel corn, and chopped green chilies over the potatoes.
- Dot the layered mixture with 1.5 tablespoons of butter.
- Repeat the layers with remaining potatoes, corn, chilies, and butter.
- Pour buttermilk evenly over the layered casserole.
- Bake in the preheated oven for about 1 hour, or until the potatoes are tender.
- Remove from oven, sprinkle with chopped green onion tops and grated Monterey Jack cheese.
- Return to oven and bake for an additional 10 minutes, or until the cheese melts.
Tips & Substitutions
For added flavor, consider mixing in some diced bell peppers or jalapeños with the corn and chilies. You can substitute the Monterey Jack cheese with cheddar for a sharper taste or use a dairy-free cheese for a vegan version. If you want a creamier texture, add a cup of sour cream to the buttermilk mixture.
Serving Suggestions
This Potato And Corn Casserole is perfect as a hearty side dish at family gatherings or potlucks. It pairs beautifully with a fresh green salad or a protein like grilled chicken. For a complete meal, consider serving it alongside Jello Garden Salad for a refreshing contrast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes until warmed through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Corn Casserole contains roughly 770 calories, with 15g protein, 101g carbohydrates, and 35g fat. It is an excellent source of potassium (49% of the Daily Value), vitamin C (44% of the Daily Value), and protein (31% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 509mg 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 fresh?
Yes, you can use frozen corn in this recipe. Just make sure to thaw and drain it before adding to the casserole to avoid excessive moisture which can affect the texture.
How can I make this dish spicier?
To add some heat, consider using spicy diced green chilies or adding a pinch of cayenne pepper to the layers. You can also mix in diced jalapeños for an extra kick.
Can I prepare this casserole in advance?
Absolutely! You can assemble the casserole a day ahead and refrigerate it before baking. Just allow it to come to room temperature before putting it in the oven, and it may need a few extra minutes of baking time.
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).