Let me start out by telling you I am not a casserole person. Throwing random ingredients in a baking dish and calling it a meal is just not for me. I have never liked them. This Corn Casserole is the exception to the rule.
Our family picked up this recipe several years ago from a friend and it has graced every holiday table ever since. I think any member of my family, including myself, would throw a major tantrum if it wasn’t there. It has humble, not so fancy ingredients but it is so so good! And simple!
When we’re at Joel’s house for the holidays his extended family now expects it to be there as well.
It’s super creamy and cheesy and couldn’t be easier to make. It literally involves dumping all the ingredients into a small baking dish and throwing it in the oven. You have to stir it a few times as it cooks to ensure everything comes together and doesn’t stick in a clumpy mess to the bottom.
It goes really well with ham at Christmas and Easter but I wouldn’t be mad about having it at Thanksgiving with the turkey. We even occasionally have it on a normal weeknight since it’s so simple to make and everyone likes it.
If you’re looking for something a little different for the holidays you should definitely give this Corn Casserole a try.
- 1 stick butter, cubed
- 1 cup orzo or spaghetti broken into small pieces
- 1 can corn
- 1 can cream corn
- 8 oz. Velveeta, cubed
- Preheat oven to 325 degrees.
- Combine all ingredients in a baking dish.
- Bake for 40 minutes, stirring frequently.