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
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