Thursday, February 20, 2014
Creamy Corn Casserole
This is an instance of "Eat as I Say" not "Eat as I Do."
But if you are not adverse to eating corn and cheese all mixed together then this is the dish for you. I personally love this dish, but in my calorie conscious state it is not one I am enjoying too often.
Eat at your own risk. And think about me. I've tried to think how to enjoy it on my current diet plan, but I'm avoiding almost everything on the ingredients list for a time.
I'm scaring you, aren't I? This is a wonderful church potluck dish...and a wonderful company dish. And oh, so easy!
Here it goes. Are you ready?
You Will Need:
1/2 cup of milk
1 8oz package of cream cheese
3 c. White Shoe Peg Corn (though I have used regular corn without any ill effects)
1 can chopped green chili peppers (optional)
shredded cheddar cheese for topping
How To Make It:
Mix together cream cheese and milk. It helps if you let the cream cheese soften first...trust me. Add the corn and peppers and mix together. In the picture above I didn't have the chili peppers...which is entirely optional, but really, really good. I did chop up a small red chili pepper to give it some zing. Zing is good! But entirely up to you. Pour the mixture into a casserole dish with shredded cheese on top. Bake in a 350 oven until cheese melts.
I have even stuck this in the crockpot on low. Easy Peasy!