Serves 12

Prep time 10 min.

Cook time 35 min.


3 cups shredded Cheddar cheese, about 12 oz.

2 Tbsps. all-purpose flour

½ tsp. black pepper

¾ cup milk

4 oz. cream cheese, softened

⅔ cup sliced green onions, divided

1 to 2 tsp. hot sauce

4 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained

Optional Toppings:

1½ cups croutons [or crackers], finely crushed (about 3/4 cup)

4 slices bacon, cooked and crumbled

½ cup diced red bell pepper


  1. Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside.

  2. Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9x13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Cover and bake 30 minutes.

  3. Uncover and stir. Sprinkle with remaining 1/3 cup green onions and optional toppings, as desired. Bake 5 to 10 minutes longer.



  • To soften cream cheese, microwave 30 seconds on HIGH.
  • Try serving with a variety of toppings for a fun make-it-your-way dinner, like taco night.
    Prepare Cheddar Corn Casserole as the recipe directs, then serve with toppings such as bacon, chopped cooked chicken, taco meat, chopped ham, sliced grilled steak, shredded lettuce, sliced green onions, diced tomatoes, diced red bell pepper, crushed tortilla chips, sour cream, sliced jalapenos, hot sauce or taco sauce.

VARIATIONS: Prepare recipe as directed, except:

  • For Cheddar Corn & Ham Casserole, add 2 cups leftover chopped cooked ham with corn in Step 2.
  • For Cheddar Corn & Green Chilies Casserole, add 1 can (4 oz.) fire-roasted diced green chilies, drained, with corn in Step 2.
  • For Cheddar Corn Casserole for 6, reduce all ingredients by half and bake in an 8x8-inch baking dish.

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