Triple Corn Casse­role

With creamed corn, corn ker­nels , corn muf­fin mix and three kinds of cheese, this ad­dic­tive hol­i­day pleaser in­vites sec­onds!

Woman's World - - Recipes To Collect -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.