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Side Dishes

Cheesy Corn Casserole

Just 15 minutes is all it takes to prep this pleasing dish packed with corn, butternut squash, corn muffin mix and cheese.

Serving Size:


Active Time:

15 min.

Total Time:

1 hr., 25 min.


  • 1 cont. (8 oz.) chive & onion cream cheese spread, at room temperature
  • ¼ cup butter, at room temperature
  • 3 eggs
  • 1 can (14.75 oz.) cream-style corn
  • 1 pkg. (10.8 oz.) frozen corn kernels, thawed
  • Half of 20-oz. pkg. frozen butternut squash, thawed 
  • 2 scallions, chopped
  • ¼ tsp. pepper
  • 1 pkg. (8.5 oz.) corn muffin mix
  • 1 cup shredded Cheddar cheese, 4 oz.
  • Fresh chives and parsley leaves, optional 


  1. Preheat oven to 350°F. Coat 9-10 cup baking dish with cooking spray. In large bowl, beat cream cheese and butter until smooth; with spoon, stir in eggs, cream-style corn, corn kernels, 
  2. butternut squash, scallions and pepper until blended. Stir in muffin mix and ½ cup cheese. Transfer to baking dish. Bake 55-60 minutes or until toothpick inserted in center comes out clean. 
  3. Sprinkle with remaining ½ cup cheese. Bake 3-4 minutes or until cheese is melted. Let stand 10 minutes before serving. If desired, garnish with chives and parsley.

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