Mom'S Cheesy Mashed Potato And Corn Casserole – a delicious recipe with potatoes, milk, butter, salt, corn, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees.
2
Peel the potatoes and cut them into quarters.
3
Put the potatoes in a pan and just cover them with cold water. Add salt.
4
Bring to a boil and boil gently for 15-20 minutes or until tender when pierced with a fork.
5
Mash potatoes with a potato masher or use an electric mixer on low. Don't try and get the potatoes to be lump free, as that is part of what makes them good.
6
Season potatoes with salt and pepper to taste.
7
Grease the bottom of a 9x13 pan.
8
Pour well drained corn into the pan (make sure the corn is REALLY well drained there will be too much liquid. I press on the corn with a clean kitchen towel or paper towels to sop up the extra liquid).
9
Cover the corn with the mashed potatoes.
10
Sprinkle the top of the mashed potatoes with cheese.
11
Bake for 20 minutes and serve with a serving spoon.
491
kcal
Calories
32
g
Fat
33
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 medium potatoes (Idaho or Russet), 3/4 cup milk, 4 tablespoons butter, 1 teaspoon salt (for the water to cook the potatoes), and more.
Yes, Mom'S Cheesy Mashed Potato And Corn Casserole falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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