Corn & Onion Casserole

This creamy casserole is the perfect side dish! It’s the tastiest way to spruce up caned corn. Feel free to add swiss or cheddar instead of Monterey jack, maybe add mushrooms or peas in addition to the diced onion. I hope you enjoy!!


1/2 cup onion – diced
1/4 cup butter – divided
1/4 cup flour
1 can cream-style corn (14oz.)
1 can whole kernel corn(14oz.) – drained
4 oz cream cheese – softened
1/4 cup Monterey jack – grated
1/4 cup cracker crumbs


  1. Heat oven to 350F. Set aside your favorite casserole dish.
  2. In a large skillet, cook onions with 2 tablespoons butter until tender. Sprinkle with flour and stir.
  3. Stir in creamed corn and allow mixture to slightly thicken. Then add drained corn and cream cheese. Stir until cream cheese has melted.
  4. Remove from heat, stir in Monterey jack and season with salt and pepper.
  5. Pour mixture into a casserole dish and top with cracker crumbs. Melt remaining 2 tablespoons butter and drizzle atop cracker crumbs.
  6. Bake 35 minutes. Enjoy!


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