Sour Cream & Onion Corn Casserole

This year for holiday recipes, I’m bringing you mostly side dishes. Why? Because isn’t that always the best part of any holiday meal? Plus they’re easy to bring to a party or dinner if you need to just bring one thing, and I wanted to create some really unique sides to impress your guests! This Sour Cream & Onion Corn Casserole is a different take on creamed corn, and is SO dang delicious, you’ll have people licking the skillet… trust me (that’s what I did after making this).

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Vegan Cheddar Shreds, and Sour Cream. They’re so dang good and really send this recipe over the top.

First, start by preheating your oven to 400F. Then in a large skillet, melt your butter over medium-high heat, and add in your diced onion. Season slightly with salt. Cook until browned and slightly caramelized. Then add in your frozen corn, and cook until it’s warmed through and starting to slightly brown on the outside. Remove from heat, and add to a large mixing bowl with your room temperature sour cream, flour, onion salt, salt / pepper to taste, fresh chives and 1 cup of shredded vegan cheddar. Mix until well combined, and transfer back to your skillet.

After you have your mixture transferred back into the skillet, top with the remaining amount of shredded cheddar cheese, and your fried onions. I also like to sprinkle a little more onion salt on top of the cheese, but that’s totally optional. Place into your 400F preheated oven, and bake for 10-15 minutes until golden brown on top and bubbling.

Once it’s finished in the oven, take it out and allow it to cool for roughly 5 minutes before serving. Top with fresh chives if desired, but that’s it! It really is the most DELICIOUS side dish, and will have you wanting it all year round. It also makes a great dip as well!

But that’s it! Super easy, super delicious, and definitely something amazing to make for the holidays (or really any day, let’s be honest). Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

*You can also make this recipe fully gluten free by using gluten free flour instead of all purpose flour, and using gluten free fried onions (you might have to make those yourself though).

Sour Cream & Onion Corn Casserole

Looking for a side dish for the holidays or something to bring to a potluck? This sour cream and onion corn casserole is the perfect thing to impress anyone you make it for! And it's completely vegan!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 3 tablespoons butter
  • 1/2 medium onion finely diced
  • 1 bag frozen corn
  • 1/4 cup fresh chives chopped
  • 1 container follow your heart sour cream room temperature
  • 1 1/4 cups follow your heart cheddar shreds *divided
  • 2 tablespoons all purpose flour
  • 1 1/2 cups French fried onions
  • 3 tbsp onion salt
  • Salt / pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large skillet, melt butter over medium-high heat. Add onion and cook until browned and slightly caramelized, about 7-9 minutes.

  3. Add frozen corn and cook for another 5-7 minutes until some pieces of corn are starting to brown a bit.

  4. Remove from heat. Transfer the mixture to a bowl, & stir in chives, sour cream, flour, onion salt, salt / pepper to taste, and 1 cup of shredded cheddar cheese. Mix very well until combined.

  5. Transfer the mixture back into your skillet.
  6. Top with remaining 1/4 cup cheese and fried onions. Bake for about 10-15 minutes until the top is golden brown and the edges are bubbling. Top with extra chives. Serve hot.

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