This oven baked 3-ingredient canned corn potato casserole is the kind of simple, budget-friendly comfort food that has been passed around family kitchens for generations. It comes together with pantry staples, bakes up creamy and filling, and feels especially comforting on busy weeknights or whenever you want something warm and familiar without a long grocery list.
Serve this casserole alongside baked ham, pork chops, roast chicken, or simple sausage links if you want to make it part of a bigger meal. It also works well with a crisp green salad, steamed green beans, or applesauce to balance the creamy texture, and leftovers are surprisingly good reheated for lunch the next day.
Oven Baked 3-Ingredient Canned Corn Potato Casserole
Servings: 6
Ingredients
1 (15-ounce) can whole kernel corn, drained
1 (10.5-ounce) can condensed cream of mushroom soup
4 medium russet potatoes, peeled and thinly sliced
Directions
1. Preheat the oven to 375°F and lightly grease an 8x8-inch glass baking dish.
2. In a medium bowl, stir together the drained corn and condensed cream of mushroom soup until evenly combined.
3. Arrange half of the sliced potatoes in the bottom of the prepared baking dish, then spread half of the corn mixture over the top. Repeat with the remaining potatoes and remaining corn mixture.
4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking for 20 to 25 minutes, or until the potatoes are tender and the top is bubbling with lightly browned edges.
5. Let the casserole rest for 10 minutes before serving so the layers can settle and scoop more neatly.
Variations & Tips
Add cheese: If you want to stretch the recipe just a little, sprinkle 1 cup of shredded cheddar over the top during the last 10 minutes of baking for a richer, more classic casserole finish.
Use cream of chicken soup: Cream of chicken works just as well as cream of mushroom if that is what you already have in the pantry, and it gives the casserole a slightly milder flavor.
Slice evenly: Try to keep the potato slices thin and uniform so they cook through at the same rate. A mandoline makes this especially easy on a busy night.
Cover first, then brown: Keeping the dish covered for the first part of baking helps the potatoes soften properly, while uncovering at the end gives you those cozy browned edges that make the casserole so good.
Make it ahead: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until baking time. If it goes into the oven cold from the fridge, add about 10 extra minutes to the covered baking time.