Easy Baked Corn Casserole
Quick and easy Baked Corn Casserole - the perfect Thanksgiving Side Dish!
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced (small)
- 2 cloves garlic, minced
- 6 slices bacon, cut into small pieces
- 1 14 oz can corn, drained
- 1 14 oz can cream style corn
- 6 oz diced green chiles
- 8 oz corn muffin mix
- 4 tbsp butter, melted
- 3/4 cup sour cream or plain Greek yogurt
- 4 oz cream cheese, softened
- 1 cup cheddar cheese, divided
Instructions
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
- Sauté the onion in the skillet until translucent. Add in garlic and cook for a minute longer. Transfer the onion and garlic to a small bowl and set aside.
- To the skillet add the chopped bacon and cook over medium heat until crisp. Use a slotted spoon to remove the bacon from the pan and transfer it to a paper towel lined plate to drain.
- In a large bowl, combine 1-14 ounce can corn (drained) with 1 - 14 ounce can cream style corn, 1- 6 ounce can diced green chiles, garlic and onions, cooked bacon, 1 package corn muffin mix, 4 tablespoons melted butter, 3/4 cup sour cream, 4 ounces cream cheese, and ½ cup cheddar cheese. Mix well.
- Pour the corn mixture into a greased 9 x 13 inch casserole dish and bake for 50 minutes or until the top is golden brown.
- Sprinkle remaining ½ cup of cheddar cheese on top and bake for 10 minutes longer, or until the cheese is melted.
- Allow the corn casserole to stand for about 10 minutes before serving.