Cook up the ultimate comfort side dish with this creamy corn recipe. With mustard, bell peppers and panko bread crumbs on top, this corn casserole is the perfect accompaniment to dinner for holidays or weeknights!
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14 cup Land O Lakes® Butter
12 cup chopped red bell pepper
12 cup sliced green onions
14 cup all-purpose flour
12 teaspoon ground mustard
14 teaspoon salt
14 teaspoon pepper
1 14 cups Land O Lakes® Half & Half
3 cups frozen whole kernel corn, thawed
2 tablespoons Land O Lakes® Butter, melted
34 cup panko bread crumbs
STEP 1
Heat oven to 375°F. Butter 1 1/2-quart glass baking dish or spray with no-stick cooking spray; set aside.
STEP 2
Melt 1/4 cup butter in 3-quart nonstick saucepan over medium heat; add bell pepper and green onions. Cook, stirring occasionally, 2-3 minutes or until slightly softened. Stir in flour, mustard, salt and pepper; continue cooking, stirring occasionally, 1-2 minutes or until bubbly. Gradually stir in half & half; continue cooking, stirring frequently, 1-2 minutes or until mixture comes to a boil.
STEP 3
Gently stir corn into sauce. Pour mixture into prepared baking dish.
STEP 4
Combine 2 tablespoons butter and bread crumbs in bowl. Sprinkle over corn. Bake 20-25 minutes or until edges are bubbly and bread crumbs are lightly browned.
- To make ahead, prepare corn the night before. Cover; refrigerate. Top with breadcrumbs just before baking. Bake 25-30 minutes.
- Panko breadcrumbs are larger than regular dry breadcrumbs. Look for them in the Asian or the baking section of the supermarket.
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