A wonderful casserole however, it needed to cook a bit longer than 30 min. I cooked it about 45 min then added the cheese and cooked appprox 20 more min. I added onion before baking. My family said I out-did myself...it was very easy just need more time in the oven and I raised the temp to 350°F.

My whole family loved this. I think the cook time depends on our ovens, because I cooked it exactly as the recipe calls for, and mine came out fine. If I had cooked it a total of 65 minutes, my potatoes probably would've completely fallen apart. The key may also be exactly how long you parboil the potatoes. Either way, I loved this, and will definitely make it again!

I have made this recipe a half dozen times and everyone always loves it. I use garlic mushroom soup instead of regular and sometimes cheddar cheese french fried onions. It is so quick and inexpensive, I'm baking it right now for a potluck. :)

I found this recipe to be simple but innovative. I made my own changes to the recipe and it came out great. I have added celery and red sweet peppers and croutons to the mix and I will keep experimenting too. However the orginal is awesome as well.

I was looking for something for our leftover corn and mashed potatoes and I came across this. Instead of the cubed potatoes I used baby red mashed potatoes, did not use the cream corn, only regular, and instead of cheddar cheese and parm, I used the taco cheese (its a pre mixture of a few different cheeses). It came out WONDERFUL! It had a great crunch on top but was creamy and delicious on the inside. My alterations made it like a texan casserole! My kids and my husband LOVED it!!!

I really liked this recipe and I am sure I will make it again. I also left out the cream style corn as I do not care for it. I used one can sweet corn and one can fiesta corn. I did not have any parm cheese so I used cheddar and swiss. I added cooked chicken breast to make it a complete meal. Next time I will try it with sausage or ground beef.

I just took my cheesy corn & potato casserole out of the oven. My family has been making this for years.

I never parboil my potatoes. I slice them thin and salt them then add a little flour to the bowl of potatoes for thickening.

I put butter & cooking spray in my casserole dish; bottom & sides.

I put a layer of potatoes, a layer of cream style corn, a layer of cheese (we like sharp American for the tang), a little sugar and a couple pats of butter. I make two layers then throw it in the oven at 350°F for an hour and a half. It always comes out perfectly.

I don't use any soup at all.