Corn Casserole

Corn Casserole Recipe

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Leanne D.


At the bereavement lunch,yesterday,a lady brought a large foil pan into the kitchen and asked us to serve it with lunch.She also gave me a copy of the recipe and said"I always bring a recipe because most people love it and it's a good dish to serve for a large family." I thanked her and warmed it and set it out.Evidently,the family knew about the dish because we served them first and the dish was just about gone after the family was served.When the pan was brought back into the kitchen,there was a small corner left,Stephanie and I tried it, really good!


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10-12 servings


  • ·
    1 large onion, chopped
  • ·
    2 med. green pepper, chopped
  • ·
    1/2 c butter or margarine
  • ·
    1/4 c flour
  • ·
    2 c frozen or can corn
  • ·
    2 c cooked long grain rice
  • ·
    1 can ,14 1/2 oz diced tomatoes with liquid
  • ·
    4 hard cooked eggs,chopped
  • ·
    2 1/2 c (10 oz) shredded sharp cheddar cheese, divided
  • ·
    2 t. worchestershire sauce
  • ·
    2 -3 t. hot sauce
  • ·
    2 t. salt
  • ·
    1 t. pepper

How to Make Corn Casserole


  1. In a large skillet,saute onions & peppers in butter until tender.Stir in flour.Remove from heat Add remaining ingredients except 1/2 c cheese.Stir well.
  2. Pour into a greased 2 1/2 quart baking dish, bake uncovered at 350 deg.for 45 mins.Add remaining cheese; let stand 5 mins. 10-12 servings.

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About Corn Casserole

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: American

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