Triple Corn Casserole
With creamed corn, corn kernels , corn muffin mix and three kinds of cheese, this addictive holiday pleaser invites seconds!
1 cont. (7.5 oz.) chive & onion cream cheese spread 1/2 cup butter, at room temperature 2 eggs 3 scallions, sliced, about 1 cup 1/4 tsp. pepper 1 can (14.75 oz.) creamed corn 1 pkg. (10 oz.) frozen corn kernels, thawed 1 pkg. (8 oz.) corn muffin mix 4 Tbs. cup shredded Cheddar cheese, 2 oz. 4 Tbs. cup shredded pepper-jack cheese, 2 oz.
Preheat oven to 350° F. Coat 2- qt. baking dish with cooking spray. In bowl, on mediumlow speed, beat cream cheese and butter until smooth; beat in eggs until just blended. With spoon, stir in scallions and pepper, then stir in creamed corn, corn kernels, dry muffin mix and 2 Tbs. Cheddar and 2 Tbs. pepper-jack cheeses.
Spread corn mixture in baking dish. Bake 40-45 minutes until toothpick inserted into center comes out clean. Sprinkle top with remaining Cheddar and pepperJack cheeses. Bake 3- 4 minutes or until cheese is melted. Let stand 10 minutes before serving. Servings: 8 Calories: 461 Protein: 11 g. Fat: 29 g. (16 g. sat.) Trans fat: 1 g. Chol.: 113 mg. Carbs.: 40 g. Sodium: 672 mg. Fiber: 3 g. Sugar: 12 g. Kitchen time: 25 minutes. Total time: 1 hour, 25 minutes.