There’s something wonderfully nostalgic about a good old‑fashioned casserole, and this Creamy Corn & Mac Casserole is comfort food at its finest. It’s the kind of dish that feels like it came straight from a church supper, a neighbor’s potluck table, or your grandmother’s kitchen — simple ingredients, big flavor, and that irresistible creamy‑cheesy goodness we all crave.
This version brings together tender macaroni, sweet corn, and a velvety sauce that bakes up golden around the edges and perfectly cozy in the middle. It’s budget‑friendly, pantry‑friendly, and just right for small households, though it doubles beautifully if you’re feeding a crowd.
Whether you’re looking for an easy weeknight side, a comforting main, or a dish that will disappear first at any gathering, this casserole delivers every time. It’s warm, it’s homey, and it’s the kind of recipe people ask you to share.
I have been trying to use up things that I have in my store cupboard lately as well as trying to cut back on my grocery dollar. Food is getting so expensive. Delicious casseroles such as this Creamy Corn & Mac Casserole are just the ticket. Not only do they make good use of what is in the store cupboard, but they make for an economical side which stretches a few simple ingredients to feed more people. It costs very little to make. These are ingredients that I keep in my store cupboard at all times.
This is a casserole I have been making for many years now. It makes a delicious vegetarian main or a tasty side for anyone else. You can turn it into a main dish for the smaller family by adding some protein such as leftover cooked ham, or chicken. Bacon slices are also very nice cooked on top.
My daughter loves this. She thinks it tastes like the Corn & Potato Scallop that I often make, which is a real favorite as well. We enjoyed this as a main along with some pickles, bean salad and bread and butter on the side, but it goes very well with most grilled meats, poultry or fish.
INGREDIENTS NEEDED TO MAKE
CREAMY CORN & MAC CASSEROLE
There is nothing complicated here. This is a simple store cupboard casserole. Simple ingredients put together in a delicious way.
- 1 cup (240g) uncooked macaroni, cooked until al dente
- 1/2 can of creamed corn ( a 15 oz/425g tin) (You can freeze the other half of the can.)
- 1 cup (165g) frozen corn kernels
- 1/4 cup (60g) dairy sour cream
- 2 TBS butter, melted
- 1/2 cup (50g) grated strong cheddar cheese
- 1/4 cup (30g) grated mozzarella cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and black pepper to taste
- buttered cracker crumbs
NOTES ON INGREDIENTS
- I used elbow macaroni. You can use any type of pasta that is the same size so long as it is a shape that will cup and hold the filling.
- In the U.K. you can find creamed corn in the vegetable section of the grocery store. It is not always available and there is no real substitute for it unfortunately. You can also buy it online. It is a type of canned vegetable dish made by mixing together corn kernels with the milky residue from immature corn kernels scraped from the cob.
- If you are using tinned corn and creamed corn you can freeze what you don't use in air tight containers ready to thaw out and use another time.
- You can use the equivalent of fresh or canned corn in the frozen corn kernels.
- I used full fat sour cream.
- I used salted butter. I only keep salted butter in the house.
- I used a good strong British cheddar and a creamy mozzarella. I like to grate my own cheeses as they add fillers to most pre-grated cheese products in order to make them flow easier.
- Make sure you use onion and garlic powders, not salts.
- I used crushed buttery (Ritz, TUC or Townhouse) crackers and salted butter for the topping.
HOW TO MAKE
CREAMY CORN & MAC CASSEROLE
This is a simple and very easy to make side dish casserole.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 3 cup baking dish. Set aside. (I used a small 3 cup shallow casserole dish and sprayed it with low fat, non-stick cooking spray.)
- Combine the cooked macaroni, creamed corn, frozen corn, sour cream, melted butter, cheeses and seasonings together in a bowl. Combine well together. (I used a spoon to stir everything together. Make sure all of the seasonings get combined evenly.)
- Spoon the mixture into the baking dish, spreading the mixture out evenly. (I just use the back of the spoon to smooth everything out.)
- Sprinkle the buttered cracker crumbs evenly over top. (I crush the crackers in a zip lock baggie and combine with the melted butter.)
- Bake for 30 to 35 minutes until hot, bubbly and golden on top. (A metal knife inserted in the center should come out hot.)
- Let stand for 5 to 10 minutes before serving.
This tasty casserole makes a delicious main for vegetarians or a lush side for everyone else and goes with with Pork, Ham, Chicken or Fish.
HINTS & TIPS FOR THE BEST
CREAMY CORN & MAC CASSEROLE
✨ Cook the macaroni just to al dente
Because the pasta continues to cook in the oven, slightly under‑cooking it keeps the casserole from becoming mushy.
✨ Drain the corn well
Any extra liquid from canned corn can thin the sauce. A quick drain (and even a light pat with a paper towel) helps keep everything creamy.
✨ Use room‑temperature dairy if you can
Cold sour cream or milk can cause the sauce to tighten or separate. Letting them warm slightly helps the mixture blend smoothly.
✨ Don’t skip the seasonings
Macaroni and corn are mild, so taste the mixture before baking and adjust the salt, pepper, and seasonings. The garlic and onion powders add lovely depth.
✨ Choose a baking dish that fits snugly
A smaller dish keeps the casserole thick, creamy, and cozy. Too large a dish can make it dry out around the edges.
✨ Cover for part of the bake if needed
If the top is browning too quickly, tent loosely with foil. This keeps the inside creamy while still giving you that golden finish.
✨ Let it rest before serving
Five to ten minutes out of the oven helps the sauce settle and cling to the pasta — no soupy edges, just perfect creaminess.
✨ Add-ins are welcome
A handful of chopped ham, cooked bacon, or a sprinkle of green onions can turn this into a heartier main dish.
✨ Make it ahead
Assemble earlier in the day, cover, and refrigerate. Add a few extra minutes to the bake time if starting cold.
✨ Leftovers reheat beautifully
A splash of milk stirred in before reheating brings the creaminess right back.
FREQUENTLY ASKED QUESTIONS
1. CAN I USE FRESH CORN INSTEAD OF FROZEN OR CANNED?
Certainly, just substitute them for the amount of canned corn needed. You won't be able to substitute the creamed corn however.
2. WILL ANY SHAPE OF PASTA WORK?
I recommend using small shaped pasta, in a style that will cup the sauce and hold it. This could be macaroni, ditalini, baby shells, or any other like-shaped pasta.
3. DO I NEED TO COOK THE PASTA FULLY BEFORE BAKING?
I recommend using pasta that has been cooked al dente according to the package directions. It will be cooked further in the oven so this will prevent it from becoming soggy.
4. CAN I MAKE THIS CASSEROLE AHEAD OF TIME?
By all means. You can make this ahead of time up to the point of adding the crumb topping. Cover and refrigerate. When you are ready to bake it, remove it from the fridge about half an hour prior to baking, uncover and top with the crumb topping then.
5. CAN THIS RECIPE BE DOUBLED?
Yes, you can double this. Simply multiply the amounts by 2 and use a larger dish. It may take a bit longer to bake through. Start by adding 10 minutes to the bake time and go from there.
6. CAN I FREEZE THIS CASSEROLE?
Yes, by all means, you can freeze this casserole either baked or unbaked. Simply, cool and then wrap tightly in a layer of plastic cling film and then a layer of aluminum foil. Label, date and freeze. Use within three months. Remove from the freezer the night before and place in the refrigerator to thaw. If unbaked, bake as per the recipe instructions. If already baked, bake in a moderate oven until heated through. If freezing unbaked, do not add the crumb topping until just prior to baking.
7. HOW LONG WILL LEFTOVERS KEEP?
Leftovers will keep for up to four days refrigerated.
A FEW OTHER FABULOUS SIDES FOR YOU TO ENJOY
A delicious side dish can lift even the simplest main. Here are a few other favorites of ours.
ZUCCHINI CASSEROLE - If you love a dish that tastes like pure comfort and family tradition, this old‑fashioned Zucchini Casserole is exactly that kind of recipe. Tender sautéed zucchini and onions are folded together with grated carrot, creamy soup, and sour cream to create a velvety, savory filling. Layers of buttery stuffing crumbs that bake into the most irresistible golden crust — crisp on top, flavorful throughout, and beautifully nostalgic. It’s the kind of casserole that’s been passed from sister to sister, shared around family tables, and loved for generations. Simple ingredients, no fuss, and a whole lot of heart.
CABBAGE, CHEESE & MUSTARD GRATIN - is the kind of simple, comforting dish that turns an ordinary half‑head of cabbage into something truly special. Thick wedges of tender white cabbage are gently simmered until buttery‑soft before being nestled into a baking dish and blanketed with a rich, velvety cheese béchamel. The Dijon mustard folded into the sauce adds a subtle warmth and depth that makes the whole dish sing, a clever touch inspired by your ham and mac casserole .A scattering of buttery crushed crackers bakes into a golden, crisp topping that contrasts beautifully with the creamy cabbage beneath . After a slow, gentle bake, the cabbage becomes almost silky, the sauce bubbles around the edges, and the whole gratin emerges as pure comfort — simple ingredients transformed into something deeply satisfying.
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Yield: 2 to 3 servings as a side
Creamy Corn and Mac Casserole
Prep time: 10 MinCook time: 35 MinInactive time: 10 MinTotal time: 55 Min
If you like corn you will love this quick and easy side.
Ingredients
- 1 cup (230g) dry macaroni, cooked until al dente
- 1/2 can of creamed corn ( a 15 oz/425g tin) (You can freeze the other half of the can.)
- 1 cup (165g) frozen corn kernels
- 1/4 cup (60g) dairy sour cream
- 2 TBS butter, melted
- 1/2 cup (50g) grated strong cheddar cheese
- 1/4 cup (30g) grated mozzarella cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and black pepper to taste
- buttered cracker crumbs
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 3 cup baking dish. Set aside.
- Combine the cooked macaroni, creamed corn, frozen corn, sour cream, melted butter, cheeses and seasonings together in a bowl. Combine well together.
- Spoon the mixture into the baking dish, spreading the mixture out evenly.
- Sprinkle the buttered cracker crumbs evenly over top.
- Bake for 30 to 35 minutes until hot, bubbly and golden on top.
- Let stand for 5 to 10 minutes before serving.
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Tender Swedish meatballs made with beef, pork, warm spices, and a rich creamy gravy. Easy, comforting, and perfect served over noodles, rice or potatoes. This is a true family favorite!!
Believe it or not I have only ever been to Ikea once in my whole life. I went with a couple of mates to the one in Warrington in the U.K a number of years back, but that's been the only time. I had to try their Swedish Meatballs when I was there. I had heard so much about them, and they were pretty good, but, I have to say . . . they weren't as good as my homemade ones.
This recipe I am sharing is a mix of trial and error which began with a recipe from the Fannie Farmer Cookbook back in 1979. This was my base and throughout the years I have tweaked the recipe here and there and this is my final version and the one that I use all the time now.
The end result is tender and flavorful meatballs . . . a mix of beef and pork and spices . . . soft whole wheat bread crumbs . . . browned and then simmered in a simple gravy in the oven, which is enriched during the final fifteen minutes of baking with rich heavy cream .
The gravy alone is to die for. And there's plenty of it. Can you ever have too much gravy? I think not. Mmm . . . moist, tender, flavorful meatballs . . . rich creamy gravy . . . served spooned atop a nice pile of buttery noodles. Dinner doesn't get much better than this. I promise you.
INGREDIENTS NEEDED
TO MAKE SWEDISH MEATBALLS
There is nothing really complicated or out of the ordinary needed to make these delicious meatballs.
For the meatballs:
- 3/4 pound of ground beef (I like to use extra lean)
- 1/2 pound ground pork
- 3 slices of whole wheat bread, crusts removed and made into crumbs
- 1 large free range egg, beaten lightly
- 1 tsp sugar
- 3/4 tsp ground allspice
- 3/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 TBS oil for frying
For the gravy:
- 1 TBS plain flour
- 1 1/3 cup (300ml) of chicken broth
- 1 TBS Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 tsp honey
- 1 1/3 cup (300ml) of double cream (whipping cream)
- salt and pepper to taste
- chopped parsley to garnish
- buttered noodles to serve
NOTES ON INGREDIENTS
- It is best to use a mix of pork and beef. This helps to keep the meatballs tender and moist and will give you the nicest texture.
- You can use any bread crumbed. I used whole wheat because that is what I had. It also added a bit of fiber. Any way I can get extra fiber into my diet the better.
- Don't skip the sugar. It is not a lot but it does add a special something.
- Use the freshest spices that you can. Old spices can tend to have a musty flavor.
- I used light olive oil for frying.
- Chicken broth will give the gravy the best flavor and color. I use Better than Bullion Chicken Stock concentrate, reconstituted.
- Again, don't skip the honey. It adds a chef's kiss of deliciousness without being too sweet.
- I used whipping cream.
HOW TO MAKE SWEDISH MEATBALLS
These are really quite simple to make. Follow the instructions as written and you can be assured of a tasty and perfectly delicious finish.
- First make the meatballs. Mix together all of the meatball ingredients, with the exception of the oil for frying, until well combined. Shape into 1 1/2 inch balls. (I use my hands to do this. Use evenly sized portions of meat to ensure your meatballs are of a similar size.)
- Heat the oil in a large skillet. Brown the meatballs lightly all over in the hot fat. Put the browned meatballs into a casserole dish. (Heat your pan over medium high heat and shake it frequently while you are frying the meatballs to brown them all over evenly.)
- Whisk the flour into the pan drippings. Cook for a minute without browning. (This helps to cook out the raw flour taste.)
- Whisk in the chicken broth, mustard, Worcestershire sauce and honey. Bring to the boil, whisking constantly. Season to taste with salt and pepper. Pour this over the meatballs in the casserole dish. (It is important to whisk the mixture constantly while it comes to the boil to give the gravy a smooth and even consistency.)
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Put the casserole with the meatballs in it into the preheated oven. Bake, stirring occasionally for about 25 minutes. (I do not cover the casserole dish. This helps them to brown nicely and makes for easy of stirring.)
- Whisk in the cream. Bake for 15 minutes longer. (The cream is added at this stage so that it doesn't curdle or split.)
- Serve hot garnished with parsley flakes along with some buttered noodles. (Mashed potatoes are also nice as is rice.)
HANDY TIPS & HELPS
FOR
PERFECT SWEDISH MEATBALLS
- Use a mix of beef and pork for the best texture and flavor.
- Whole wheat breadcrumbs add structure, but any breadcrumb will work.
- Freshly grated nutmeg makes a difference in flavor. Nutmeg is one of those spices that tends to lose it's flavor once it is grated.
- Don't skip the browning before baking. This adds flavor and helps them to keep their shape in the gravy.
- Whisk the flour well into the pan drippings for a smooth gravy with no lumps prior to adding the broth and seasonings.
- Don't add the cream until the final 15 minutes of cooking. This helps to keep the gravy rich and silky and prevents curdling.
- Season the gravy to taste before baking, ensuring that the flavors develop evenly.
- Stir the meatballs occasionally while they are baking. This helps to keep the gravy smooth.
- Serve with noodles or potatoes. Both are delicious.
FREQUENTLY ASKED QUESTIONS
CAN I USE ALL BEEF INSTEAD OF A MIX OF BEEF AND PORK?
The classic flavor and tenderness come from using both beef and pork together. Using only beef will work, but the meatballs may be a little firmer and less juicy.
DO I REALLY NEED TO USE WHOLE WHEAT BREAD CRUMBS?
Regular bread crumbs will work just fine. I used whole wheat because that is what I had. The recipe is really quite flexible.
WHY ARE ALLSPICE AND NUTMEG USED? ARE THEY ESSENTIAL?
These warm spices are traditional in Swedish meatballs and give them their signature flavor . You can adjust to taste, but leaving them out will change the classic profile.
DO I REALLY NEED TO BROWN THE MEATBALLS FIRST?
Yes — you lightly brown them in a skillet before baking . This step adds flavour and helps them hold their shape in the gravy.
CAN I MAKE THE GRAVY WITHOUT CREAM?
The cream is added during the final 15 minutes of baking and makes the gravy rich and silky . You can substitute evaporated milk or half‑and‑half, but the flavor and texture will be slightly different.
CAN THESE BE MADE AHEAD OF TIME?
Absolutely. The flavors deepen as they sit, and the dish reheats well. Just warm gently so the cream doesn’t curdle or split.
CAN I FREEZE THESE MEATBALLS?
Yes — Swedish meatballs freeze beautifully. Freeze them after cooking, with or without the gravy. Reheat gently so the creamy sauce doesn’t split.
A FEW OTHER MEATBALL RECIPES TO ENJOY
We love meatballs in our family. They are adaptable to many cuisines and flavors. For the most part, they also freeze very well.
ITALIAN SAUSAGE MEATBALLS - Everything you want in a comforting, no-fuss supper: incredibly tender, deeply savory, and made with just five simple ingredients — proof that the best meals often come from the simplest beginnings. Using good-quality sweet Italian sausage means the seasoning is already built in, so all you need is a bit of grated onion, an egg, dry breadcrumbs, and a splash of cream to create meatballs that stay moist, soft, and beautifully flavorful in every bite. They come together in minutes and roast to golden perfection in a hot oven, emerging juicy, lightly caramelized, and ready to enjoy as-is or smothered in your favorite gravy or sauce.
BBQ PORCUPINE MEATBALLS - This recipe takes a beloved vintage classic and give it the most irresistible modern upgrade. Traditionally simmered in tomato soup like our mothers and grandmothers used to make , your version swaps that old‑school sauce for a glossy, sweet‑tangy homemade BBQ sauce that bakes right into the meatballs, with delicious results. The meatballs themselves are wonderfully simple. No browning, no pre‑cooking — not even the rice needs to be cooked first. Everything mixes together in one bowl and shapes easily into tender little meatballs. The sauce is just as effortless: ketchup, vinegar, Worcestershire, brown sugar, mustard, BBQ sauce, and spices whisked together into a smooth, tangy blanket you pour straight over the meatballs — no stovetop step required. Baked in the oven, the meatballs emerge tender, saucy, and deeply flavorful.
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Yield: 4 to 6 servings
Swedish Meatballs
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Delicious meatballs in a fabulously rich gravy. So tasty! I think these are better than any ready made one you can buy. Delicious with noodles.
Ingredients
For the meatballs:
- 3/4 pound of ground beef (I like to use extra lean)
- 1/2 pound ground pork
- 3 slices of whole wheat bread, crusts removed and made into crumbs
- 1 large free range egg, beaten lightly
- 1 tsp sugar
- 3/4 tsp ground allspice
- 3/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 TBS oil for frying
For the gravy:
- 1 TBS plain flour
- 1 1/3 cup (300ml) of chicken broth
- 1 TBS Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 tsp honey
- 1 1/3 cup (300ml) of double cream (whipping cream)
- salt and pepper to taste
- chopped parsley to garnish
- buttered noodles to serve
Instructions
- First make the meatballs. Mix together all of the meatball ingredients, with the exception of the oil for frying, until well combined. Shape into 1 1/2 inch balls.
- Heat the oil in a large skillet. Brown the meatballs lightly all over in the hot fat. Put the browned meatballs into a casserole dish.
- Whisk the flour into the pan drippings. Cook for a minute without browning.
- Whisk in the chicken broth, mustard, Worcestershire sauce and honey. Bring to the boil, whisking constantly. Season to taste with salt and pepper. Pour this over the meatballs in the casserole dish.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Put the casserole with the meatballs in it into the preheated oven. Bake, stirring occasionally for about 25 minutes.
- Whisk in the cream. Bake for 15 minutes longer.
- Serve hot garnished with parsley flakes along with some buttered noodles.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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