Oven-Baked 3-Ingredient Amish Corn Potato Casserole

This oven-baked Amish corn potato casserole is the kind of simple, old-fashioned comfort food that has been passed around church suppers, family gatherings, and Midwestern farm kitchens for generations. Made with tender Yukon gold potatoes, creamy-style corn, and sour cream, this cozy casserole transforms a few humble pantry staples into a bubbling, creamy side dish everyone seems to gravitate toward.

It’s inexpensive, filling, and incredibly easy to prepare, making it perfect for busy weeknights, holiday dinners, or anytime you want a warm, comforting dish without a lot of fuss. As it bakes, the potatoes soften into the creamy corn mixture while the edges turn lightly golden and rich with flavor.

Whether you serve it beside baked ham, roast chicken, meatloaf, or pork chops, this classic Amish-inspired casserole brings the kind of nostalgic comfort that makes a house feel like home.

Why You’ll Love This Recipe

• Only 3 main ingredients
• Budget-friendly comfort food
• Easy prep with simple pantry staples
• Creamy, rich, and hearty
• Perfect for potlucks and holidays
• Great make-ahead side dish
• Family-friendly and crowd-pleasing

Ingredients

• 2 pounds Yukon gold potatoes, scrubbed and diced into 1/2-inch cubes
• 2 cans (14.75 ounces each) cream style corn
• 1 cup sour cream
• 1 teaspoon kosher salt (optional)
• 1/2 teaspoon black pepper (optional)
• Butter or cooking spray for greasing the dish

How to Make Amish Corn Potato Casserole

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a medium ceramic casserole dish with butter or cooking spray to prevent sticking and help the edges brown nicely.

Step 2: Prepare the Potatoes

Scrub the Yukon gold potatoes thoroughly and pat them dry.

Leave the skins on for a rustic farmhouse texture, or peel them if preferred. Dice the potatoes into evenly sized 1/2-inch cubes so they cook evenly and become tender in the oven.

Step 3: Layer the Potatoes

Spread the diced potatoes evenly across the bottom of the prepared casserole dish.

Keeping them in an even layer helps ensure consistent baking throughout the casserole.

Step 4: Mix the Cream Corn Sauce

In a medium bowl, stir together the cream style corn and sour cream until smooth and fully combined.

Season with kosher salt and black pepper if desired.

Step 5: Assemble the Casserole

Pour the corn and sour cream mixture evenly over the potatoes.

Use a spoon or spatula to gently stir and coat the potatoes so the creamy mixture settles between the pieces.

Step 6: Bake Covered

Cover the casserole dish tightly with foil.

Bake for 45 minutes to allow the potatoes to steam and soften inside the creamy sauce.

Step 7: Finish Uncovered

Carefully remove the foil and gently stir the casserole.

Return it to the oven uncovered and continue baking for another 25 to 35 minutes, or until the potatoes are fork-tender and the edges are bubbling and lightly golden.

Step 8: Rest Before Serving

Allow the casserole to rest for 10 to 15 minutes before serving.

This helps the creamy sauce thicken slightly so each spoonful holds together beautifully.

Pro Tips for the Best Corn Potato Casserole

• Yukon gold potatoes provide the creamiest texture and best flavor.
• Dice the potatoes evenly for consistent cooking.
• Covering the casserole first helps the potatoes soften properly.
• Let the casserole rest before serving so the sauce thickens naturally.
• For extra browning, broil the top for 1–2 minutes at the end.

Easy Variations

Add Cheese

Stir in 1 to 1 1/2 cups shredded cheddar or Colby-Jack cheese for an extra creamy, cheesy casserole.

Add Onion

Mix in chopped onion or dried minced onion for extra savory flavor.

Make It Heartier

Add diced cooked ham, browned sausage, or shredded chicken to turn it into a complete meal.

Add More Vegetables

Frozen corn kernels or diced red bell pepper add sweetness and color.

Lighten It Up

Use light sour cream and add a splash of milk if needed to thin the mixture slightly.

What to Serve with Corn Potato Casserole

This cozy casserole pairs perfectly with classic comfort food meals.

• Roast chicken
• Meatloaf
• Baked ham
• Pork chops
• Green beans
• Crisp garden salad
• Applesauce
• Pickled beets
• Cornbread or dinner rolls

It also works beautifully on holiday tables or as part of a potluck spread.

Make-Ahead Instructions

You can assemble the casserole several hours ahead of time and refrigerate it covered until ready to bake.

If baking directly from the refrigerator, add an additional 10 to 15 minutes to the covered baking time.

Storage and Reheating

Store leftovers covered in the refrigerator for up to 4 days.

Reheat in the oven or microwave until hot throughout. If the casserole thickens too much during storage, stir in a small splash of milk before reheating.

Final Thoughts

This oven-baked 3-ingredient Amish corn potato casserole proves that simple ingredients can create incredibly comforting meals. Creamy corn, tender potatoes, and rich sour cream bake together into a warm, satisfying casserole that feels nostalgic, cozy, and timeless.

Perfect for potlucks, family dinners, holidays, or cold-weather evenings, this humble Midwestern casserole delivers homemade comfort with very little effort — exactly the kind of recipe that gets passed around for generations.

Creamy Parmesan Italian Sausage Soup

 Ingredients:

1 pound Italian sausage, casings removed

1 onion, diced

2 cloves garlic, chopped

1/2 teaspoon ground fennel (optional)

1/2 teaspoon red pepper flakes (optional)

4 cups chicken broth

1 (14.5 ounces) can of petite diced tomatoes

8 ounces pasta such as ditalini (gluten-free for gluten-free)

1 teaspoon Italian seasoning

1/2 cup parmigiano reggiano (parmesan), grated

4 ounces cream cheese (warmed)

1/2 cup heavy/whipping cream

salt and pepper to taste

1 tablespoon parsley, chopped (optional)

Instructions:

Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.

Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.

Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat, and simmer until the pasta is cooked, al-dente, about 6-8 minutes.

Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, for about 3-5 minutes.

Season with salt and pepper to taste, and mix in the parsley.

Notes

Option: Replace the cream with milk or yogurt.

Option: Add 1-2 tablespoons cornstarch (mixed into 2 tablespoons cool water) to the soup near the end and simmer to thicken.

Option: Omit the pasta; also remove 1 cup of chicken broth.

Option: Add 1/2 cup roasted red peppers, diced!

Option: Add 2 tablespoons of sliced basil just before serving!

Option: Garnish with more parmesan!

Buttery Pecan Snowball Cookies

 These delectable little Buttery Pecan Snowball Cookies may look delicate, but they will give your taste buds a winning combination of crunchy nuts and smooth butter that’ll have them begging for more.

Buttery Pecan Snowball Cookies

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Ingredients ( Servings 36 )

2Sticks of butter softened

½+ 1 C. Powdered sugar divided

2tsp.Vanilla extract

Pinchof salt

2 ¼C.All purpose flour

1C.Finely chopped pecans

How To Make Buttery Pecan Snowball Cookies

Preheat the oven to 350 degrees.

Add the butter, ½ cup powdered sugar, vanilla extract, salt, and flour to a mixing bowl. Blend until a smooth dough forms.

Fold the chopped pecans into the dough mixture.

Wet your hands and form the dough into 36 evenly sized balls of dough.

Place the balls of dough on a parchment-lined baking sheet and bake for 12 minutes.

Allow the cookies to cool completely.

Place the cup of powdered sugar in a shallow bowl.

Roll the cookies in the powdered sugar and serve.

Enjoy!

Crockpot Christmas Crack

 Looking for easy and delicious Christmas treats? This crockpot Christmas crack recipe is perfect! It’s simple to make and tastes great. Plus, it’s the perfect festive snack!

Crockpot Christmas Crack

Ingredients

16oz.Unsalted peanuts

16oz.Salted peanuts

1Bag Semi sweet chocolate chips

1Bag Milk chocolate chips

2Bags Peanut butter chips

2Packages of white chocolate bark or candy wafers

How To Make Crockpot Christmas Crack

Place the peanuts into the bottom of the slow cooker.

Cover the peanuts with the peanut butter chips.

Add the semi sweet and milk chocolate chips.

Layer the white chocolate bark or wafers on the top.

Place the lid on the crockpot, and cook on low for 1 hour.

Remove the lid, stir the mixture well and place the lid back on to cook on low for another 30 minutes.

Stir the mixture again, and use a tablespoon to drop clusters of the mixture on pieces of parchment paper.

Allow the candy clusters to harden and set for several hours.

Serve immediately or store in an airtight container. Candies can also be frozen for future use.

Easy Peach Dumplings

 When it comes to dumplings, our general opinion is that you can’t go wrong. Carbs? Yes please. Carbs with a delicious treat tucked inside? Even better. These easy peach dumplings fall into the later category and we promise you’ll be hooked with the first bite!

Ingredients

2 15 oz canned peaches, drained

2 8 ounce refrigerated crescent roll dough

1 cup (2 sticks) butter

2/3 cup granulated sugar

2/3 cup brown sugar

3 teaspoons cinnamon

1 ½ cups cup sprite or citrus soda

vanilla ice cream, for serving

How To Make Easy Peach Dumplings

Preheat oven to 350 degrees F and thoroughly grease a 9×13 baking dish.

Open crescent dough and separate into triangles.

Place one or two peach slices (depending on size) at the wide end of the dough triangle. Sprinkle with a pinch of cinnamon and roll dough around peach.

Once dough is secure, move dumpling to the baking dish. Repeat with the rest of the dough.

Melt the two sticks of butter in a large bowl and combine with the white sugar, brown sugar, and the remaining cinnamon until smooth.

Using a large spoon, pour the butter mixture over the dumplings.

Pour the Sprite around the dough avoiding the tops for a crispy crust to the dumplings.

Bake for 30-35 minutes or until the dough is just browning on top.

Serve warm and top with vanilla ice cream.

Cheesy Texas Toast

 BREAD For the best garlic cheese toast, you want to use a thickly sliced white bread, either regular or sourdough. At the supermarket, it is sometimes in the frozen section and called “Texas Toast.” Look for bread that is thick enough to hold the toppings and thick enough for dipping into soups and sauces!

BUTTER Use butter for best results. Margarine will work as well, but won’t have quite the flavor that butter does!

CHEESE I used cheddar, Monterey Jack, and parmesan cheese. Feel free to use any cheese you have on hand! Mozza, Emmental, or Swiss will all taste great!

GARLIC Fresh, minced garlic really kicks this up a notch. Add more or less depending on your love for garlic!

Ingredients

4 slices of Texas Toast or thick white bread

1/2 cup of grated cheese (cheddar, mozzarella or a blend)

2 tablespoons of unsalted butter, melted

2 cloves of garlic, minced (optional)

How To Make Cheesy Texas Toast

Preheat oven to 400°F (205°C).

Place bread slices on a baking sheet.

In a small bowl, mix together melted butter and minced garlic (if using).

Brush the mixture evenly on both sides of the bread slices.

Sprinkle grated cheese evenly on top of each slice.

Bake in the preheated oven for 10 to 12 minutes, or until cheese is melted and bread is golden brown.

Serve hot.

Baked Garlic Parmesan Fries

 Baked Garlic Parmesan Fries are the perfect side dish for any meal! They are crispy, flavorful, and easy to make. Best of all, they can be baked in the oven, so you don’t have to worry about frying them.

Baked Garlic Parmesan Fries

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Ingredients ( Serving 6 )

3 Large Russet Potatoes

3 Tbsp. Olive oil

1 tsp. Italian seasoning

2 tsp. Minced garlic

1 Tbsp. Parsley flakes

¼ c Parmesan cheese grated

¼ c Parmesan cheese grated

Salt and pepper to taste

How To Make Baked Garlic Parmesan Fries

Preheat the oven to 400 degrees.

Cut the potatoes into long thin french fry shapes.

Combine the cut up potatoes, olive oil, minced garlic, Italian seasoning as well as salt and pepper to taste in a large mixing bowl, toss to coat the fries well.

Spread the fries out in an even layer on a baking sheet, and bake for 30 minutes, stopping to toss and flip the fries halfway through.

Sprinkle the fries with the parsley flakes and ¼ cup of the Parmesan, toss to coat, and bake for another 10-15 minutes until don to your liking.