Gluten Free Corn Casserole is a simple side dish perfect for dinner any night of the week, but special enough for the holidays. Packed with corn kernels, creamed corn, and gluten-free corn bread mix, this veggie side is a kid favorite!
1 1/2cupsdry gluten-free corn muffin mixtested with Bob's Red Mill
1cupMexican style shredded cheese✅
1cupplain Greek yogurt✅
1/2cupgreen pepper, chopped
Preheat the oven and prep the pan. Preheat the oven to 350°F. Spray the pan with nonstick cooking spray.
Combine the ingredients. In a large bowl combine the corn kernels, creamed corn, corn muffin mix, cheese, yogurt, green peppers, butter, egg, and salt. Mix well. Pour into the prepared pan.
15.25 ounce can corn kernels, drained, 14.75 ounce can creamed corn, 1 1/2 cups dry gluten-free corn muffin mix, 1 cup Mexican style shredded cheese, 1 cup plain Greek yogurt, 1/2 cup green pepper, chopped, 1/4 cup butter, melted, 1 large egg, 1/2 teaspoon salt
Bake. Bake for 40-50 minutes or until the top is golden brown. Serve hot.
Gluten-Free Guide: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.Freezing Instructions Once completely cooled, freeze in an air-tight container for up to 3 months. The entire dish can be frozen or individual slices to make for easy portions to reheat.