Easy Creamy Corn Macaroni Casserole Recipe

   

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.

1. 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.)
2. 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.)
3. Spoon the mixture into the baking dish, spreading the mixture out evenly. (I just use the back of the spoon to smooth everything out.)
4. Sprinkle the buttered cracker crumbs evenly over top. (I crush the crackers in a zip lock baggie and combine with the melted butter.)
5. Bake for 30 to 35 minutes until hot, bubbly and golden on top. (A metal knife inserted in the center should come out hot.)
6. 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

Author: Marie Rayner

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

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a 3 cup baking dish. Set aside.
2. Combine the cooked macaroni, creamed corn, frozen corn, sour cream, melted butter, cheeses and seasonings together in a bowl. Combine well together.
3. Spoon the mixture into the baking dish, spreading the mixture out evenly.
4. Sprinkle the buttered cracker crumbs evenly over top.
5. Bake for 30 to 35 minutes until hot, bubbly and golden on top.
6. Let stand for 5 to 10 minutes before serving.

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