Bestest Potato and Corn Casserole

READY IN: 55mins
Recipe by ICook4dannyPuddin

Everyone loves this when I take it to family events. I love it with meatloaf. It is so easy and great tasting!

Top Review by Suzanne Sky

This is absolutely scrumptious! I give it 5*! My husband would give it 10* if he could. I changed it a bit by using fresh potatoes, cubed and cooked, plus made it smaller. My husband is a bit hard to please, but he has commented on how good it was multiple times since we had it a few days ago. It's definately a keeper!

Ingredients Nutrition

  • 2 (14 1/2 ounce) cansdiced new potatoes
  • 2 (15 1/4 ounce) cans corn (I prefer one can white and one can yellow corn)
  • 3 (10 3/4 ounce) cans cream of mushroom soup
  • 1 (32 ounce) package Velveeta cheese
  • 1 (6 ounce) can French-fried onions (I prefer cheese french fried onions)
  • salt


  1. Cut the Velveeta into 1 inch cubes.
  2. Add all ingredients except half the french fried onions into a 3 quart casserole dish; mix well.
  3. Cook at 350°F for 35 minutes.
  4. Sprinkle with the remaining onions for the last five minutes of cooking time.

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