A white baking dish shot overhead. In the dish is gluten-free asparagus corn bake. A serving spoon is at the edge with a scoop on it ready to serve onto the waiting plate.

Looking for a delicious and easy-to-make meal that the whole family will love? Look no further than this Asparagus and Corn Bake. Made with simple, everyday ingredients, this recipe is perfect for a quick and satisfying mid-week dinner. Featuring tender asparagus and sweet corn – either fresh or canned, this bake is a nutritious and tasty way to get your daily dose of veggies.

Asparagus and Corn Bake

Recipe by The Country Women’s Association of Victoria | Photography by Cath Muscat
Made with simple, everyday ingredients, this Asparagus and Corn Bake is perfect for a quick and satisfying mid-week dinner.
Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, Main Course
Servings 4 people


  • 1 tablespoon butter plus extra for greasing
  • 6 spring onions thinly sliced
  • 150 g fresh asparagus or 340g tin asparagus, cut into 4 cm lengths
  • 1 cup gluten-free pasta cooked and drained
  • 310 g tin sweetcorn drained
  • 1 tablespoon chopped parsley plus extra to garnish
  • 200 g sour cream
  • 4 eggs beaten
  • salt and pepper to taste
  • ½ cup grated tasty cheese
  • 1 tablespoon grated Parmesan


  • Heat butter in a pan, add spring onion and asparagus and cook for 2 minutes. Add pasta, sweetcorn, parsley, sour cream, eggs and season with salt and pepper.
  • Pour mixture into a buttered casserole dish and sprinkle with cheeses.
  • Bake in oven at 180°C for 20–25 minutes, or until egg is set.
  • Serve sprinkled with extra parsley.


From Our Kitchen To Yours cookbook cover. 185 recipes from The Country Women's Assocation of Victoria Inc. Cover features a sponge cake on a wooden cake stand with pieces of dried pineapple.
Images and text from From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Murdoch Books RRP $36.99.
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