5. Assemble & Top
Pour the mixture into the prepared dish and spread evenly. Sprinkle the remaining cheddar cheese on top, followed by your chosen topping—cracker crumbs or the muffin mix with butter.
6. Bake
Bake for 40–50 minutes, until the edges are golden brown and the center is set (a slight jiggle is fine). For an extra golden top, broil 1–2 minutes at the end.
7. Rest & Serve
Let the casserole rest for 10 minutes before serving. Optional: garnish with chopped parsley or chives for a fresh touch.
Pro Tips
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Room Temperature Ingredients: Ensures a smooth, creamy base.
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Mix of Corns: Swap 1 can of cream-style corn for 1½ cups kernels for extra richness.
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Don’t Overmix: Folding the muffin mix too much can make the casserole dense.
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Main Dish Upgrade: Stir in cooked ham or shredded chicken for a heartier version.
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Spice It Up: Add cayenne or hot sauce to taste.
Delicious Variations
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Jalapeño Popper: Add pickled jalapeños, pepper jack cheese, and top with bacon.
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Herb Garden: Stir in fresh thyme or parsley for a bright, herbal twist.
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Southwestern: Use a Mexican cheese blend and season with chili powder and cumin.
FAQ
Can I make it ahead?
Yes! Assemble and refrigerate up to 24 hours. Add 5–10 minutes to the baking time.
How do I store leftovers?
Refrigerate up to 4 days. Reheat in the oven for best texture.
Can I freeze it?
Bake first, cool, then wrap tightly. Freeze up to 2 months. Thaw overnight before reheating.
No muffin mix?
Combine ½ cup flour, ½ cup cornmeal, 1 Tbsp sugar, and 1 tsp baking powder as a substitute.