Creamy Corn and Wild Rice Casserole

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, baked casserole featuring fresh corn, wild rice, and a velvety cheese sauce, perfect for a comforting weeknight dinner. This american-inspired one pot ready in about 45 minutes pairs fresh corn, wild rice, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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: 25 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
  2. Step 2: In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup diced onion and cook for 5 minutes until softened.
  3. Step 3: Stir in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly.
  4. Step 4: Gradually whisk in 1.5 cups milk until smooth, then bring to a gentle simmer, stirring constantly, until thickened (about 3 minutes).
  5. Step 5: Remove from heat and stir in 2 cups fresh corn kernels, 1 cup cooked wild rice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
  6. Step 6: Pour the mixture into the prepared baking dish and sprinkle 1 cup shredded cheddar cheese evenly over the top.
  7. Step 7: Bake for 25 minutes until the cheese is melted and bubbly and the edges are golden.
  8. Step 8: Let rest for 10 minutes before serving.

Frequently asked questions

How long does Creamy Corn and Wild Rice Casserole take to make?

Total time is about 45 minutes (20 min prep + 25 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 Creamy Corn and Wild Rice Casserole?

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 fresh corn from drying out.

Can I substitute ingredients in Creamy Corn and Wild Rice Casserole?

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 Creamy Corn and Wild Rice Casserole for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Creamy Corn and Wild Rice Casserole?

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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