Paula Deen Italian Corn Casserole

Paula Deen Italian Corn Casserole mixes two kinds of canned corn, diced tomatoes, mozzarella and asiago under a crushed cracker topping. It bakes in 45 minutes and feeds six, an easy side for potlucks, Sunday dinner or a holiday table. A cheesy corn casserole like this one disappears first at any Southern spread.

The bread crumbs get split into two batches on purpose. Half go in the bottom of the dish before the wet ingredients, and half get stirred into the mix itself. That bottom layer soaks up moisture from the corn and sour cream, so the casserole holds together instead of turning soupy.

Drain the canned corn and diced tomatoes well before mixing, pressing out extra liquid with a spoon. This casserole can be assembled the night before and refrigerated, then baked right before serving. Skip the bell pepper garnish until after baking so it stays bright, not soft.

Paula Deen Italian Corn Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

430

kcal

A baked side dish with two kinds of corn, melted mozzarella and asiago, and a crunchy buttery cracker crust that turns golden in the oven.

Ingredients

• 1 cup Italian-seasoned bread crumbs, divided
  

• 1 (15.25-ounce) can corn, rinsed and drained
  

• 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, drained
  

• 1 (11-ounce) can white shoepeg corn, rinsed and drained
  

• 1 cup shredded mozzarella cheese
  

• 1 cup grated asiago cheese
  

• ½ cup diced red onion
  

• ½ cup Sour cream
  

• 1 teaspoon dried basil
  

• 1 teaspoon dried oregano
  

• ½ teaspoon Kosher salt
  

• ¼ teaspoon ground black pepper
  

• 1 cup crushed round buttery crackers
  

• ¼ cup Butter, melted
  

• diced bell peppers, for garnish

Directions

• Preheat the oven: Preheat oven to 375°. Spray a 1½-quart baking dish with cooking spray.
• Layer the crumbs: In bottom of prepared pan, sprinkle ½ cup bread crumbs.
• Mix and assemble: In a large bowl, stir together whole kernel corn, next 10 ingredients, and remaining ½ cup bread crumbs. Spoon into prepared pan. Top with crushed crackers, and drizzle with melted butter.
• Bake: Bake for 30 minutes or until hot and bubbly. Garnish with bell pepper, if desired.

Tools for this recipe

• OXO 5-quart stainless steel colander, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh or frozen corn instead of canned?

Yes, the recipe notes you can swap in about 3 cups of fresh or thawed frozen corn kernels in place of the canned corn. Just make sure fresh or thawed corn is well drained so the casserole doesn't turn watery.

Why does the recipe split the bread crumbs into two batches?

Half the crumbs go on the bottom of the dish first, and the rest get mixed into the corn and cheese. The bottom layer soaks up moisture from the corn and sour cream so the casserole sets up instead of turning mushy.

Can I assemble this casserole ahead of time?

Yes. Put it together the night before, cover it, and keep it in the refrigerator. Bake it fresh right before you plan to serve it so the topping stays crisp.

Why did my casserole turn out watery?

The most common cause is corn or tomatoes that weren't drained well enough. Press out the extra liquid with a spoon before mixing, since canned vegetables hold more water than people expect.

How do I store and reheat the leftovers?

Keep leftovers covered in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave, or warm the whole dish in a 350 degree oven until it's hot through.