Baked Corn and Potato Casserole with Cheddar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, cheesy casserole featuring sweet corn and tender potatoes, baked until golden and bubbly. This american-inspired one pot ready in about 65 minutes pairs (frozen, thawed) corn, medium potatoes, (shredded) cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 8 American cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Dice 2 medium potatoes into 1/2-inch cubes and boil in salted water for 10 minutes until tender. Drain and set aside.
  2. Step 2: Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute until smooth. Gradually whisk in 1/2 cup milk and cook, stirring constantly, until thickened (about 3 minutes).
  3. Step 3: Stir in 1 cup thawed corn, 1 cup shredded cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the sauce. Add the drained potatoes and mix until coated.
  4. Step 4: Transfer mixture to a greased 8x8-inch baking dish. Bake for 25-30 minutes until golden and bubbly around the edges. Rest for 10 minutes before serving.

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Frequently asked questions

How long does Baked Corn and Potato Casserole with Cheddar take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Corn and Potato Casserole with Cheddar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (frozen, thawed) corn from drying out.

Can I substitute ingredients in Baked Corn and Potato Casserole with Cheddar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Corn and Potato Casserole with Cheddar for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Corn and Potato Casserole with Cheddar?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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