Cheesy Corn Casserole with Sage

Make this cheesy corn casserole for an amazing holiday side dish. It's loaded with fresh corn and topped with a buttery and crunchy mixture of cheese and crushed Ritz crackers. 

This corn casserole is perfect for serving with your favorite holiday main dish, including roast beef, turkey, or roast chicken. 

If you can find fresh ears of sweet corn this time of year, definitely take advantage, but, if you can't, don't let that stop you. You can easily use frozen corn kernels with excellent results.

This corn casserole is rich, sweet, and hearty, and will please everyone at your table, including the kids. 

This side dish would also be perfect for grilling and barbecue season or any summer dinner, paired with pulled pork, steaks, grilled seafood, tacos, or fried chicken. 

Ingredient Notes:

You will need 4 cups of corn kernels. Typically, you can get a cup of corn kernels from an ear of corn, but you can always have an extra as back up. 

If you use frozen corn kernels, be sure to thaw them first. 

For the cheese, use shredded Gruyère cheese. It's a wonderful cheese that tastes nutty and delicious and melts perfectly in baked dishes. It's the same cheese that is often used in quiches and gratin dishes. 

If you need a substitution, try Comté, or in a pinch, Swiss cheese. 

For the butter cracker crust, I used Ritz crackers. I can't believe it but I hadn't had a Ritz cracker in ages. What a treat they are! Such a great throw back buttery cracker. 

You could also use Keebler Club Crackers, Pepperidge Farm Golden Butter Crackers, or Keebler Town House Crackers, but I really loved the flavor that the Ritz crackers added. Plus, I made fast work of the rest with a few slices of cheddar. 

You will also need fresh sage, some diced celery, diced onion, along with cream, milk, butter, and olive oil. 

You can make this corn casserole in the toaster oven while your roast is in the oven. It only takes about 35 minutes to bake. 

Making this Corn Casserole:

First, you sauté the celery and onions in olive oil in a skillet. Next, you add the corn kernels and sage and cook everything for a couple of minutes. 

After that, you add some flour and butter and cook until incorporated. Then, add the milk and cream and cook everything until it's hot, and then add a mixture of eggs and broth to the skillet. 

Finally, bake everything for 15 minutes and then top it with a mixture of the crushed Ritz crackers and Gruyère cheese and bake another 20 minutes. 

This bubbly and cheesy corn casserole emerging from your oven will be the hit of your holiday dinner menu. 

More Holiday Side Dishes You May Also Like:

Creamy Garlic Mashed Potatoes

Crock Pot Loaded Baked Potatoes

Roasted Cipollini Onions with Sherry Vinegar and Thyme

Creamed Spinach Gratin

Wild Rice and Broccoli Casserole

Holiday Side Dish Week:

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D's Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Monday Holiday Side Dish Recipes:

• Baked Pineapple Casserole from Hezzi-D's Books and Cooks
• Cauliflower Gratin from Palatable Pastime
• Cheesy Corn Casserole with Sage from Karen's Kitchen Stories
• Crispy Skillet Stuffing from The Spiffy Cookie
• Easy Instant Pot Buttered Potatoes with Garlic and Parsley from Blogghetti
• Healthy Sweet Potato Casserole from Kathryn's Kitchen Blog
• Instant Pot Sweet Potato Mash from An Affair from the Heart
• Loaded Sweet Potatoes au Gratin from A Kitchen Hoor's Adventures
• Pecan Rice from A Day in the Life on the Farm
• Tomato Parmesan Soup from Art of Natural Living

Cheesy Corn Casserole with Sage

Yield: 8 servings

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 5 M

Make this cheesy corn casserole for an amazing holiday side dish. It's loaded with fresh corn and topped with a buttery and crunchy mixture of cheese and crushed Ritz crackers.

Ingredients

• 1/2 cup chicken broth
• 2 large eggs, whisked
• 2 tablespoons minced fresh sage
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 4 cups corn kernels
• 6 tablespoons unsalted butter
• 2 tablespoons all purpose flower
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup buttery cracker crumbs (about 1 sleeve of Ritz crackers, crushed)
• 1 cup (4 ounces) shredded Gruyère cheese

Instructions

1. Heat your oven to 350 degrees F and spray an 8 inch by 8 inch baking dish with spray oil.
2. In a small bowl, combine the chicken broth, eggs, a tablespoon of the chopped sage, salt, and pepper. Whisk to blend.
3. In a 12 inch heavy skillet, heat the olive oil over medium heat and add the celery and onion. Cook, stirring regularly, until softened, about 5 minutes. Add the corn and the rest of the sage and cook until heated through.
4. Add 2 tablespoons of the butter and the the flour and cook, stirring, for about 2 minutes. Add the cream and the milk and bring the mixture to a simmer, stirring constantly.
5. Slowly drizzle in the broth and egg mixture while stirring constantly and cook for 1 minute. Pour the mixture into the baking pan, cover it with foil, and bake for 15 minutes.
6. In the meantime, melt the rest of the butter and combine it with the crackers and the Gruyère. Remove the casserole from the oven, remove the foil, and sprinkle the cracker and cheese mixture over the casserole. Return it to the oven and bake, uncovered, for 20 minutes, until browned and bubbly.
7. Let stand for 10 minutes before serving.
8. This recipe can be easily doubled.

Nutrition Facts

Calories

398.19

Fat (grams)

31.4

Sat. Fat (grams)

17.2

Carbs (grams)

20.82

Fiber (grams)

2.43

Net carbs

18.38

Sugar (grams)

7.28

Protein (grams)

11.22

Sodium (milligrams)

596

Cholesterol (grams)

124.79

https://www.karenskitchenstories.com/2022/10/cheesy-corn-casserole-with-sage.html

Karen's Kitchen Stories

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Recipe adapted from Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains.