Mixing up the ingredients for the corn cassarole
Corn casserole, only missing it’s topping, about to go into the oven.
Corn casserole about to go into the oven.
Finished corn casserole, golden brown and delicious!
This is a side dish that Jamie’s Aunt Lorie always made around the holidays. She’s since passed it onto Jamie’s mom, who took over making it, and now us! This creamy, cheesy corn casserole makes the perfect addition to any festive table, and it’s super simple too! Let us know what you think of this in the comments, we love to hear your thoughts.
Lorie's Corn Casserole
Ingredients
- 2 Cans of Whole Kernel Corn Drained
- 10 ½ oz Cream of Celery Soup See notes for link to an allergen-friendly version!
- 8 oz Non-dairy sour cream Our go-to brands are Elmhurst, Violife, or Forager.
- ¾ cup Non-dairy Cheddar cheese Shredded. We use either goat cheddar or VioLife's Just Like Cheddar shreds.
- ½ cup Onions Finely diced
- 1 tsp Salt
- 1 tsp Pepper
- 1 cup Ritz Crackers Crushed. Surprisingly, these crackers are dairy-free friendly. If you need a gluten-free brand, try FitJoy, Schar, or Lance's versions!
- 4 tbsp Non-dairy butter Melted. We love the Country Crock plant butter or Monty's cultured cashew butter logs!
Instructions
- Start by preheating your oven to 350*F. In an 8" x 8" oven-proof casserole dish (or similar size), spray with cooking spray to prevent from sticking.
- Next, finely dice the onions and shred the cheddar cheese (if it's not already shredded). Combine the first seven ingredients in a bowl and stir well until fully combined.*
- Place mixture into the prepared casserole dish and bake at 350*F for 20 minutes. While waiting for the casserole, combine the crushed Ritz crackers and melted butter in a bowl and set aside. Remove the casserole from the oven, add the cracker mixture on top, and return to the oven for an additional 10 minutes. The corn casserole is done when it begins to bubble around the edges.
- This keeps well in the fridge in a Tupperware container and is great warmed up for leftovers. Will keep about 5-7 days in the refridgerator (if you even have that much left over)!
Notes
- Here's a link to a great brand we've found for allergen-friendly recipe inclusions, like this cream of celery soup!
- *You can also layer these ingredients before baking if you prefer not to mix them up!
- Follow Step 1 and the prepping part of Step 2 from the instructions above.
- Then (instead of the mixing part) layer the ingredients into the dish, starting with the drained corn, then adding the sour cream, cheese, onions, salt, and pepper, finally adding the soup on top.
- Then follow the remaining directions above.
