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Crab and Corn Casserole

This indulgent crab and corn casserole is rich and creamy with a nice crunch from a corn flake topping. Serve it for a standout side at your next holiday gathering.

Crab and Corn Casserole


  • 20 oz. corn, kernels (drained if canned)
  • 1 cup cream of chicken soup
  • 1/2 cup Nature's Best Dairy sour cream
  • 1/4 cup West Creek Milk, whole
  • 1 cup corn flake cereal (crushed)
  • 1/4 cup West Creek Butter, Salted (melted)
  • 1/2 cup West Creek cheese, cheddar, grated
  • 12 oz. Empire's Treasure Crabmeat
  • 2 Tbsps. Garlic, Granulated
  • 1 Tbsp. Conitgo chipotle peppers (dried)


Preheat oven to 325 degrees. In a mixing bowl, blend together cream of chicken soup, sour cream, milk, cheese and dried seasoning. Once ingredients are thoroughly incorporated, gently fold in the crab, making sure to get it mixed in completely. Spoon the wet mixture into a 4-inch-deep non-stick half pan that's been coated with nonstick spray. Mix the crushed corn flakes and melted butter together in a clean mixing bowl. Make sure the flakes are completely coated in butter. Sprinkle the buttered flake mixture on the top of the casserole making sure to completely cover the surface. Place in a 325-degree oven for approximately 45 minutes or until the top is golden brown and crispy. Serve warm and enjoy!