There’s something magical about a casserole that brings together the humble goodness of ground beef and the sunny sweetness of corn. This Beef and Corn Casserole isn’t just a meal—it’s a warm embrace on a busy weeknight, a nostalgic nod to potluck gatherings, and a canvas for your culinary creativity. Whether you’re feeding a hungry family or meal prepping for the week, this dish delivers comfort without compromise.
Why This Recipe Works
Picture this: tender, savory beef mingling with creamy, golden corn, all tucked under a crispy, buttery topping. It’s the kind of dish that makes you close your eyes and sigh after the first bite. Here’s why it’s a keeper:
- Effortless Prep: Just brown, mix, layer, and bake. No fancy techniques—just good, honest cooking.
- Budget-Friendly: Ground beef and canned corn are pantry heroes, stretching your dollar without skimping on flavor.
- Endlessly Adaptable: Swap ingredients, tweak spices, or sneak in veggies—this recipe rolls with the punches.
The Story Behind the Sauce
This casserole is a love letter to Midwestern comfort food, where hearty, no-fuss dishes reign supreme. Born from the tradition of stretching ingredients to feed a crowd, it’s the kind of dish your grandma might have whipped up for a church supper. The pairing of beef and corn? Pure genius—a match made in comfort-food heaven.
Essential Ingredients & Tools
Ingredients for the Main Dish
- 1 lb ground beef (80/20 blend): The 20% fat content keeps the casserole moist and flavorful. Leaner blends can dry out, while fattier blends may leave excess grease.
- 1 medium onion, diced: Yellow onions work best for sweetness, but white onions add sharper flavor. For a milder taste, soak diced onions in cold water for 10 minutes before cooking.
- 1 bell pepper, diced (optional): Red peppers add sweetness; green peppers offer a grassy bite. For a rainbow effect, use a mix of colors.
- 2 cloves garlic, minced: Use a microplane for ultra-fine mincing, distributing garlic flavor evenly.
- 1 (15 oz) can corn, drained (or 1.5 cups frozen corn): Fresh alternative? Use 2 ears of corn, kernels scraped off. Roast the cobs first for a smoky depth.
- 1 (10.5 oz) can cream of mushroom soup (or homemade substitute): Mix 1 cup sautéed mushrooms with a béchamel sauce (2 tbsp butter + 2 tbsp flour + 1 cup milk) for a from-scratch version.
- 1 cup sour cream: Greek yogurt adds tang with fewer calories. For extra richness, use crème fraîche.
- 1 cup shredded cheddar cheese: Pepper Jack cheese for a spicy twist, or Gruyère for nutty complexity.
- 1 tsp paprika: Smoked paprika adds depth. For Hungarian-style warmth, use sweet paprika.
- ½ tsp black pepper: Grind fresh for brighter flavor.
- 1 tsp salt: Add half first, then adjust after mixing to avoid over-salting.
Ingredients for the Topping
- 1 cup crushed cornflakes or breadcrumbs: Panko breadcrumbs yield extra crunch. For gluten-free, use crushed gluten-free crackers.
- 2 tbsp melted butter: Olive oil for a lighter finish, or bacon drippings for a savory punch.
Tools You’ll Need
- 9×13-inch baking dish: Glass dishes distribute heat gently, while metal pans create crisper edges.
- Large skillet: Cast iron retains heat for better browning. Non-stick is easier for cleanup.
- Mixing bowls: Use one large bowl for wet ingredients and another for dry to streamline assembly.
- Wooden spoon: Gentle on cookware and ideal for breaking up ground beef without scratching surfaces.
How to Make Beef and Corn Casserole
- Preheat & Prep: Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. For foolproof removal, line the dish with parchment paper, leaving a 2-inch overhang on two sides.
- Brown the Beef: In a large skillet over medium heat, cook 1 lb ground beef until no pink remains, about 5–7 minutes. Use a wooden spoon to break the beef into small crumbles. Drain excess fat, but reserve 1 tablespoon for sautéing the aromatics. Pro tip: Season the beef with a pinch of salt while cooking to enhance its natural umami.
- Sauté Aromatics: Add 1 diced onion, 1 diced bell pepper (optional), and 2 minced garlic cloves to the skillet. Cook until softened (3–4 minutes), stirring frequently. For deeper flavor, let the onions caramelize slightly by cooking an extra 2 minutes.
- Combine Wet Ingredients: Stir in 1 (10.5 oz) can cream of mushroom soup, 1 cup sour cream, 1 (15 oz) can drained corn, 1 tsp paprika, 1 tsp salt, and ½ tsp black pepper. Mix until uniform. Key step: Taste and adjust seasoning now—the flavors will concentrate during baking. If the mixture seems thick, add 2 tbsp milk or broth for a creamier consistency.
- Layer & Cheese: Transfer the mixture to the prepared baking dish. Sprinkle 1 cup shredded cheddar cheese evenly on top. For the best melt, use freshly grated cheese—pre-shredded varieties contain anti-caking agents that can make the texture grainy.
- Add Topping: In a small bowl, mix 1 cup crushed cornflakes with 2 tbsp melted butter. Scatter this over the cheese layer, pressing lightly to adhere.
- Bake: Place the casserole in the oven for 25–30 minutes, until bubbly and the topping is golden brown. For extra crispiness, broil for 2–3 minutes at the end, watching closely to prevent burning.
Pro Technique
- Deglaze the Pan: After browning the beef, splash in 2 tbsp beef broth to scrape up those flavorful browned bits. Stir this liquid into the casserole for added depth.
- Customize with Confidence: Swap corn for diced zucchini in summer or roasted squash in fall. For a shepherd’s pie twist, top with mashed potatoes instead of cornflakes.
- Crispy Topping Hack: Toast the cornflakes lightly in a dry skillet before mixing with butter for extra crunch.
Perfect Pairings
Complementary Dishes
- Garlic Green Beans: Sautéed with slivered almonds, these add a crisp contrast to the creamy casserole. The garlic’s sharpness cuts through the richness.
- Buttermilk Biscuits: Flaky and tender, they’re perfect for soaking up the sauce. Add ½ tsp dried thyme to the dough for an herbal accent.
Drinks
- Vienna Lager: Its malty sweetness complements the beef’s savoriness. Alternatively, a sparkling Apple Cider balances the dish with bright acidity.
- Iced Hibiscus Tea: The tart, floral notes refresh the palate between bites.
Something Sweet
- Honey-Roasted Pears: Serve warm with a drizzle of caramel sauce for a cozy dessert.
- Vanilla Bean Ice Cream: A cool, creamy finish that contrasts the casserole’s warmth.
FAQs
- Can I use fresh corn instead of canned?
Yes! Substitute with 1.5 cups fresh or frozen kernels. Sauté briefly before mixing to concentrate their sweetness. For frozen corn, pat dry to remove excess ice crystals. - How do I prevent the topping from burning?
Cover with foil for the first 20 mins, then uncover to crisp. Alternatively, bake at 350°F (175°C) for a gentler finish. - Is there a substitute for cream of mushroom soup?
Try cream of celery or a homemade roux (2 tbsp butter + 2 tbsp flour + 1 cup milk). For a veggie-packed version, blend steamed cauliflower with nutritional yeast and garlic powder.
Beef and Corn Casserole: A Hearty Hug in Every Bite
Recipe Controls
Whip up this easy Beef and Corn Casserole for a comforting, crowd-pleasing meal. Rich, cheesy, and loaded with flavor—perfect for busy nights! Try it tonight.
Ingredients
For the Main Dish
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1 lb ground beef (80/20 blend)
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1 medium onion (diced)
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1 bell pepper (diced (optional))
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2 cloves garlic (minced)
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1 can corn (15 oz, drained)
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1 can cream of mushroom soup (10.5 oz)
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1 cup sour cream
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1 cup shredded cheddar cheese
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1 tsp paprika
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½ tsp black pepper
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1 tsp salt
For the Topping
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1 cup crushed cornflakes or breadcrumbs
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2 tbsp melted butter
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.01
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In a large skillet, cook ground beef until no pink remains. Drain excess fat, reserving 1 tbsp.02
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Add onion, bell pepper, and garlic to skillet. Cook until softened.03
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Stir in soup, sour cream, corn, paprika, salt, and pepper. Taste and adjust seasoning.04
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Transfer mixture to baking dish. Top with cheese.05
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Mix cornflakes with melted butter; sprinkle over cheese.06
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Bake for 25–30 minutes until bubbly and golden.07
