This corn and cream cheese casserole is a Thanksgiving classic at our house. Since we like it spicy, I add jalapeño peppers.
Ingredients
- 2 packages cream cheese , 8 ounce
- 1 stick butter
- 1 cup milk
- 4 tablespoons all-purpose flour
- 3 cans whole kernel corn , 15.25 ounce
- 3 canneds jalapeno peppers , chopped, or to taste
- salt to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
-
2
Combine cream cheese and butter in a microwave-safe bowl. Microwave on high until melted, 1 to 2 minutes.
-
3
Pour cream cheese mixture into a large skillet; add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.
-
4
Combine corn and jalapeño peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.
-
5
Bake in the preheated oven until lightly browned, about 30 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Herbed Scalloped Potatoes and Onions
These herbed scalloped potatoes with onion are delicious. You can prepare them in the morning, then bake them to perfection in the oven later in the day.
Chicken and Wild Mushrooms with White Wine and Cream
Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
Pork, Broccoli and Rice Casserole
I made this pork, broccoli, and rice casserole dish one night when I had frozen leftover pork roast that I had cooked in my slow cooker. Pork, broccoli, and rice with a hint of curry. It's very homey and easy to make ahead of time.