Skillet Creamy Carrot & Corn Casserole

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 14


  • 2 tsp vegetable oil
  • 1 medium yellow onion chopped
  • 4 large carrots chopped (or 2 1/2 cups)
  • 4 cloves garlic minced
  • 7 cups corn frozen or canned
  • 8 oz light cream cheese softened
  • 3/4 cup low sodium chicken broth
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp sage dried
  • 1 tsp sweet smoked paprika can sub smoked paprika
  • 1 tsp celery salt
  • 1/4 tsp thyme dried
  • salt & pepper to taste


  1. In a large hot skillet over medium high heat, heat two teaspoons of vegetable oil and add onions, garlic, and carrots. Cook until vegetables are softened. *Note carrots take the longest- you can add those a couple minutes before adding the onions and garlic, but I personally like them with  a bit of a bite*

  2. When the vegetables are softened add frozen corn and all of the spices and cook until warmed through. 

  3. Stir in chicken broth and cream cheese. Continue to stir until cream cheese is melted.

  4. Stir in parmesan cheese. 

  5. Continue to cook over medium high heat for about 5-6 minutes longer stirring until sauce is thick and everything is combined well. Salt & Pepper to taste. 

  6. Garnish with a tiny bit of minced fresh parsley to add a pop of color! Enjoy 

Recipe Notes

Suggests serving size: 1/2 cup

2 Freestyle Smart Points (calculated using Weight Watchers Recipe Builder)

4 Smart Points (calculated using Weight Watchers recipe builder) 

5 Points Plus (calculated using My Recipe Plus with the nutritional information)

180 calories, 7g fat, 4g saturated fat, 19g carbohydrates, 1.5g fiber, 5.5g sugar, 9g protein (calculated using My Fitness Pal) 

*You can use canned corn in place of the fresh corn to cut down a few minutes on cook time.

*You can easily halve this recipe.