Cheesy Corn Casserole Recipe - The Washington Post

 Posted on August 9, 2024  |  2 minutes  |  331 words  |  Fernande Dalal
Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy G. Daniela Galarza.

This recipe is inspired in part by corn cheese, which is sometimes served at Korean restaurants as a side dish. Sweet corn and salty, melty cheese are a nice accompaniment to spicier banchan and grilled meats. It’s easy to turn that combination into a cheesy corn baked pasta by adding a little jalapeño (or green bell pepper), scallion and a can of creamed corn for some dimension. For a more filling meal, feel free to toss in more vegetables or pieces of cooked chicken.

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Storage: Refrigerate for up to 4 days.

From staff writer G. Daniela Galarza

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 20 mins| Total: 40 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 400 degrees.

  • Step 2

    Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until halfway done, about 5 minutes. Drain and toss with the olive oil.

  • Step 3

    Grease a 9-inch-square baking dish, preferably glass or ceramic, with oil and add the pasta. Stir in the jalapeño or bell pepper, and all but a small handful of the scallions. Pour the creamed corn over the pasta, add the drained corn and sprinkle with the cheese.

  • Step 4

    Bake, uncovered, for 15 to 20 minutes, or until the cheese is bubbling and browned. Serve hot, family-style, with more scallions sprinkled on top and hot sauce on the side, if desired.

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    Nutritional Facts

    Per serving (1 1/2 cups)

    • Calories

      514

    • Fat

      15 g

    • Saturated Fat

      7 g

    • Carbohydrates

      73 g

    • Sodium

      763 mg

    • Cholesterol

      36 mg

    • Protein

      25 g

    • Fiber

      5 g

    • Sugar

      9 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From staff writer G. Daniela Galarza

    Tested by Kara Elder.

    Published October 12, 2023

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