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Potato and Corn Casserole


Rate this recipe 2.9/5 (16 Votes)


  • Onions
  • green peppers
  • boiled potatoes
  • corn (tinned or creamed)
  • half and half milk


Level of difficulty Average
Cost Average budget


Step 1

In butter fry chopped onions and brown it, add salt, black pepper, and chopper bell peppers. Fry nicely. Make small pieces of boiled potatoes and fry in the above mixture. Open a tin of corn, blend little bit and add to the above mixture. Fry a little bit then take the mixture of the heat and add half and half. Heat when ready to eat


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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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