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Corn Tomato Casserole

Corn Tomato Casserole

A comforting and flavorful Corn Tomato Casserole that combines fresh corn and ripe tomatoes in a creamy, cheesy dish, perfect for summer gatherings or as a light main course.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh or frozen corn kernels
  • 3 cups fresh tomatoes, diced
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese (divided)
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • ¼ cup fresh basil, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup panko breadcrumbs

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. Melt the butter in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic and cook for another minute.
  3. Sprinkle the flour over the onion mixture and stir constantly for about 2 minutes. Gradually add the softened cream cheese and sour cream, stirring until smooth.
  4. Add the corn kernels, diced tomatoes, fresh basil, salt, and pepper to the skillet. Stir gently and fold in 1 cup of the shredded cheddar cheese.
  5. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining 1 cup of cheddar cheese over the top.
  6. In a small bowl, mix the panko breadcrumbs with a tablespoon of melted butter. Spread this mixture evenly over the cheese layer.
  7. Bake for 30-35 minutes until the top is golden brown and the edges are bubbly. Let it rest for 5-10 minutes before serving.

Notes

Drain tomatoes if juicy to avoid a watery casserole. Let cream cheese soften to room temperature for a smooth mixture. Allow resting time after baking for best texture.