A creamy, cheesy side dish that comes together easily and bakes until golden and bubbling.
Ingredients
- 4 cups corn kernels, fresh or frozen (thawed)
- 300 g (10 oz) frozen spinach, thawed and squeezed dry
- 240 ml (1 cup) heavy cream
- 2 cups shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
Optional: 1 small onion, 2 cloves garlic, salt, black pepper, and a pinch of red pepper flakes.
Instructions
- Preheat the oven to 190°C (375°F). Lightly grease a 2-quart baking dish.
- Combine the vegetables: In a large bowl, mix the corn and well-drained spinach.
- Make it creamy: Stir in the heavy cream, 1½ cups of cheddar, and Parmesan. Season with salt and pepper.
- Assemble: Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup cheddar over the top.
- Bake: Bake uncovered for 25–30 minutes, until hot, bubbly, and golden on top.
- Rest and serve: Let it stand for 5 minutes before serving.
Tip: For an extra-crispy topping, mix a handful of breadcrumbs with the reserved cheddar before sprinkling it over the casserole.