Corn Casserole

Preheat the oven to 350°F. Butter a 9×13 inch baking dish.

Dice the onion and mince the garlic. In a small bowl, combine the breadcrumbs, grated Parmesan, and 1 tbsp melted butter; set aside.

Melt 4 tbsp butter in a large pot over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in the garlic and cook for 1 minute.

Sprinkle the flour over the onion-garlic mixture and stir for 1 minute to coat. Slowly add the heavy cream, stirring constantly until smooth and no lumps remain.

Fold in the corn kernels and 1.5 cups shredded cheddar cheese. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning as needed.

Pour the corn mixture into the prepared baking dish and spread evenly. Sprinkle the breadcrumb-Parmesan mixture evenly over the top.

Bake at 350°F for 30–35 minutes until the topping is lightly golden and the filling is bubbly at the edges.

Optional: Turn on the broiler, move the casserole to the top oven rack, and broil for 2–3 minutes until the top is crispy and deep golden. Watch closely to prevent burning.

Let rest for 5 minutes. Garnish with sliced green onion if desired and serve warm.