Creamy Corn and Spinach Casserole

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Total Time:
75 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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