Introduction
If you’re looking for a side dish that’s creamy, cheesy, and full of flavor, this Oven Baked Cheesy Corn and Spinach Casserole is the perfect choice. Sweet corn pairs beautifully with tender spinach, all baked together in a rich, cheesy sauce until golden and bubbly. It’s hearty enough to serve as a vegetarian main dish, yet makes a wonderful side for roasted meats, holiday dinners, or any cozy family meal.
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Ingredients
- 2 cans (15 oz each) whole kernel corn, drained (or 3 cups frozen corn, thawed)
- 1 bag (10 oz) fresh spinach (or 1 box frozen spinach, thawed and squeezed dry)
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken for variation)
- 2 large eggs, lightly beaten
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese (divided)
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 sleeve Ritz crackers (or buttery crackers), crushed
- 3 tbsp melted butter
Instructions
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- Prep the Oven & Dish
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix the Base
- In a large bowl, combine corn, spinach, sour cream, cream of mushroom soup, eggs, onion, 1 ½ cups cheddar, Parmesan, garlic powder, onion powder, salt, and pepper. Stir until well blended.
- Assemble the Casserole
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar cheese on top.
- Add the Crunchy Topping
- In a small bowl, combine crushed Ritz crackers with melted butter.
- Sprinkle evenly over the casserole.
- Bake
- Bake uncovered for 35–40 minutes, until hot, bubbly, and the topping is golden brown.
- Serve
- Let rest for 5 minutes before serving. Enjoy warm as a hearty side or light vegetarian entrée.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
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