Creamy Corn and Spinach Casserole

Recipe by
Total Time:
75 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1 cup - Sweet corn
  • 2 cups - Chopped spinach
  • 2 tbsp - Tomato sauce
  • 1 - Large onion, sliced
  • 2 - Large tomatoes, chopped
  • 1 - Green chilli, chopped
  • 2 tbsp - Oil
  • 3 tbsp - Flour
  • 1 cup - Milk
  • Salt to taste
  • 1 tsp - Pepper powder
  • 4 tbsp - Grated cheese

How to Make Creamy Corn and Spinach Casserole

  • Cook spinach with a pinch of salt for 5 minutes without adding water.
  • Leave aside to cool then blend it to a paste/puree in the mixer/ blender.
  • Heat the oil in a pan, saute the onions and chopped green chillies, till the onions turn light brown.
  • Add the tomatoes and cook on low heat till the tomatoes turn to pulp.
  • Meanwhile mix the flour and milk together till smooth.
  • Add this to the onions and tomatoes and mix well.
  • When the sauce thickens add the salt, pepper, 2 tbsp grated cheese, tomato sauce, pureed spinach, milk, sweet corn and mix well.
  • Remove from heat and transfer to a buttered baking dish.
  • Sprinkle the remaining cheese on top.
  • Bake in a moderate oven (355 degrees F ) for 15-20 minutes.
  • Serve with toast or garlic bread.
  • Recipe Courtesy: Anglo-Indian Recipes