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Creamed Corn Noodle Casserole: A Cozy, Creamy Step-by-Step Comfort Food Recipe

Creamed Corn Noodle Casserole is a warm, creamy, and satisfying baked dish made with tender noodles, sweet creamed corn, cheese, butter, and a smooth savory sauce. It is simple, affordable, and perfect for family dinners, potlucks, holiday tables, or any night when you want a comforting side dish that feels homemade.

This casserole has a soft, creamy center and a golden baked top. The creamed corn gives it natural sweetness and moisture, while the noodles make it filling. Cheese adds richness, and a crunchy topping can make the dish even more delicious.

What Makes Creamed Corn Noodle Casserole Special?

The best part of this casserole is the balance between creamy and hearty. Creamed corn gives the sauce a naturally thick texture, while regular corn kernels add little bursts of sweetness. The noodles absorb the creamy mixture as the casserole bakes, creating a soft, rich, and comforting texture.

It is also a very flexible recipe. You can keep it simple as a side dish, or add chicken, ham, bacon, or vegetables to turn it into a complete meal.

Ingredients

For the Casserole

8 oz egg noodles or small pasta
1 can creamed corn, about 14–15 oz
1 cup whole kernel corn, drained
1 cup sour cream
½ cup milk
2 tablespoons melted butter
1 cup shredded cheddar cheese
½ cup mozzarella cheese, optional
2 large eggs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
1 tablespoon chopped parsley, optional

For the Topping

¾ cup crushed buttery crackers or breadcrumbs
2 tablespoons melted butter
¼ cup shredded cheddar cheese

Step 1: Prepare the Baking Dish

Preheat the oven to 350°F / 175°C.

Grease a medium baking dish with butter or cooking spray. A 9×9 inch dish works well for a thicker casserole, while a 9×13 inch dish makes a thinner casserole that bakes a little faster.

Greasing the dish helps prevent the noodles and cheese from sticking to the sides.

Step 2: Cook the Noodles

Bring a large pot of water to a boil. Add a little salt, then add the egg noodles.

Cook the noodles for 1 to 2 minutes less than the package instructions. They should be slightly firm because they will continue cooking in the oven.

Drain the noodles well and set them aside.

Do not overcook the noodles at this stage. If they are too soft before baking, the casserole can become mushy.

Step 3: Make the Creamy Corn Mixture

In a large mixing bowl, add the creamed corn, whole kernel corn, sour cream, milk, melted butter, eggs, salt, black pepper, garlic powder, onion powder, and paprika.

Whisk everything together until smooth and well combined.

The eggs help the casserole set as it bakes, while the sour cream makes the texture creamy and slightly tangy. The creamed corn acts as both a vegetable and a sauce base.

Step 4: Add the Cheese

Stir the shredded cheddar cheese into the creamy corn mixture.

If you want a stretchier, softer texture, add mozzarella as well. Cheddar gives the casserole a stronger flavor, while mozzarella makes it more melty and smooth.

Mix until the cheese is evenly spread through the sauce.