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This super simple Macaroni Corn Casserole is an easy side dish the whole family will love! With just 5 ingredients and 5 minutes of prep, it’ll be done before you know it!
This recipe is a staple in our family – perfect for a holiday meal, church potluck and all family gatherings! The savory notes from the cheese and butter are a great match for the sweet bits of corn throughout. And the best part is how EASY it is to prepare – just dump, stir and bake!
5 Ingredients Needed
- Cream Style Corn
- Whole Kernel Corn – Be sure to use the liquid from the can as well! You can also use 1 1/2 cups of fresh or frozen sweet corn (thawed) with about 2/3 cup of the juices and/or water added.
- Uncooked Elbow Macaroni – You can also use small shells, though they may take a little longer to cook through.
- Butter – Salted or unsalted butter is fine.
- Velveeta Cheese
Making This Delicious Side Dish is EASY!
Spray the pan with nonstick cooking spray – you’ll thank yourself later!
Add all of the ingredients to the pan and give it a stir. Just a quick reminder that the noodles go into the dish uncooked (yes, it’s that easy!).
Cover with aluminum foil and bake for 30 minutes.
Stir the casserole and return to the oven uncovered.
Bake for an additional 25 minutes or until you’ve got tender macaroni noodles.
The casserole will thicken a bit as it cools.
Variations
- Add a pound of ground beef or shredded chicken to make it an easy main dish.
- Try different types of cheese such as white cheddar for a change of flavor.
- Use my Mexican Mac & Cheese recipe to give it a Mexican flare!
Slow Cooker Macaroni Corn Casserole
This recipe works really well in the Crock Pot, too! In my slow cooker, it was perfectly cooked after 2 hours on high. You’ll want to add a little more time if you do a double batch. Be sure to stir it a couple times throughout the cooking process so it cooks evenly and doesn’t stick to the bottom.
Frequently Asked Questions
Yes, you absolutely can. However, the consistency will be a little different; a bit less creamy, but still delicious!
You can decrease the butter to 1/4 cup without issue. A little less fat and still creamy & flavorful!
Let the casserole cool a bit then refrigerate for up to 5 days. I do not recommend freezing this dish as the noodles will be very mushy after the freeze/thaw process.
Other Easy Side Dishes
- Roasted Baby Carrots
- Cornbread Pudding
- Crispy Roasted Sweet Potatoes
- Cornbread Muffins
- Parmesan Crusted Potatoes
Macaroni Corn Casserole
Equipment
- One baking pan
Ingredients
- 1 14.75-ounce can creamed corn
- 1 14.75-ounce can whole kernel corn do NOT drain
- 1 cup dry elbow macaroni
- 1/2 cup butter
- 1 cup cubed Velveeta cheese* about 6 ounces
Instructions
- Preheat oven to 350℉ and grease a baking pan.*
- Pour the creamed corn, kernel corn (with its liquid), noodles, butter and cheese into the baking pan and give it a stir.1 14.75-ounce can creamed corn, 1 14.75-ounce can whole kernel corn, 1 cup dry elbow macaroni, 1/2 cup butter, 1 cup cubed Velveeta cheese*
- Cover with foil and bake for 30 minutes.*
- Uncover, stir and bake an additional 25 minutes.
- Stir and serve warm.
