David's Iowa Sweet Corn Casserole

David Kuhlmann


A taste of Iowa! We grow the best sweet corn anywhere I've ever been. When harvest comes we gather all that we can and scald the corn on the cob and then remove the kernels off of the cob and freeze them. This way we have sweet corn the whole year.

At this time we make fresh this corn casserole. You can use frozen corn or even canned corn (drained)

This casserole is so adaptable, change any ingredients you wish or add cubed chicken to make it a complete meal. Make it YOUR way! Nothing is right or wrong!!!! It's All Good.

Bon Appetite!

pinch tips: Non-Stick Rice Every Time






15 Min


45 Min




2 c
corn kernels, frozen, fresh or from the can
1 c
mushroom pieces chopped
broccoli florets
2 can(s)
cream of mushroom soup
1 medium
velveeta cheese (some people use cheez whiz)
1 bag(s)
shredded cheddar cheese
1 tsp
cayenne pepper


2 medium
onions chopped
chicken cut into bite sized peices
spinach, fresh or frozen in exchange for the brocolli
colby cheese
canned cream corn
cheez whiz

Directions Step-By-Step

NOTE: Without actually making this recipe for posting, I've found some pictures from the net. I make this many different ways and now tow are the same. Sometimes I just use corn, rice and cream of mushroom soup. Others I add broccoli with extra mushrooms and chicken. Yes It's ALL GOOD! So please mix and match, make it your own! Share your favorite way to make this with others in the comment section.

In a large bowl (or in your baking dish) mix corn, rice, broccoli, cut up Velveeta, mushrooms and if you choose chicken cubes, onions etc.

Some like to use Cheez Whiz instead of Velveeta, or even use shredded cheddar or Colby instead) If so I would add the Cheez Whiz after this is mixed, along with the mushroom soup.

Use whatever rice you wish for this dish. White, yellow or brown rice. It's all good.
Once this is mixed add your seasoning, I like to sprinkle it over the top as to spread it out a bit. Seasoning can be cayenne, black pepper etc. NOTE: I do not add salt due to the salt content of both the cheese and the cream of mushroom soup.

Now add the mushroom soup and mix well.
Spread evenly in a backing dish all of the contents you mixed in the bowl.

Sprinkle shredded cheddar cheese (or Colby or whatever your cheese choice is) over the top.
Bake in oven at 350 degrees for 30-40 minutes. Some ovens cook differently and what you are looking for is for the cheese on top to get a little golden color to it.
Serve and eat. :)

Bon Appetite!

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Wheat Free
Other Tags: For Kids, Heirloom