I’ve been making this dish since it was first published in Cooking Light magazine in 1997, and I still love it. It’s amazingly easy to make – just open a few cans of vegetables and mix in a couple of other ingredients and into the oven it goes. It comes out super moist with an almost fluffy consistency, and tastes so great. The creamed corn gives it a slight sweetness that I think is perfect with roasted turkey or chicken. There’s nothing fancy or exotic about it, but it’s a real crowd pleaser. This corn casserole is just the thing for holiday pot lucks and school parties since it travels and reheats very well.
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