Corn Casserole

IMG_2216This was a great little dish you can have as an entrée or make as a side dish! I made it as an entrée and it was just the right amount for four good-sized bowl-fulls.


1 15 oz can creamed corn

1 15 oz can kernel corn

1 cup sour cream

1/2 cup cream cheese

1/2 white onion – sliced

1 small can diced green chilies

1 cup noodles – preferable gluten-free, of course!  I went all the way with the corn theme and used corn flour noodles.

1/2 cup butter

pepper to taste


Heat the oven to 350.

Cook your noodles according to package, drain and set aside.

In a large bowl combine all ingredients.  Mix until butter is well mixed in.  You can also melt the butter in the microwave, if you’d like.  Add as much pepper as you prefer. If you find this mix to be too runny for you, add some gluten-free corn flour until it’s the desired consistency.  You may need to add a few minutes of bake time if you do so. Add your noodles and stir.

In an oven proof pan – 6 x 6 works great – pour the mixture.  Bake for 30 minutes.  Done!

I think this might make a great side at Thanksgiving!


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