This corn and cream cheese casserole is a Thanksgiving classic at our house. Since we like it spicy, I add jalape?o peppers.
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1 stick butter
- 1 cup milk
- 4 tablespoons all-purpose flour
- 3 (15.25 ounce) cans whole kernel corn, drained
- 3 canned jalapeno peppers, chopped, or to taste
- salt to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
Step 2
Combine cream cheese and butter in a microwave-safe bowl. Microwave on high until melted, 1 to 2 minutes.
Step 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.
Step 4
Combine corn and jalape?o peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.
Step 5
Bake in the preheated oven until lightly browned, about 30 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 306 | |
% Daily Value * | |
Total Fat22g | 28% |
Saturated Fat14g | 68% |
Cholesterol63mg | 21% |
Sodium596mg | 26% |
Total Carbohydrate24g | 9% |
Dietary Fiber2g | 8% |
Total Sugars4g | |
Protein7g | |
Vitamin C1mg | 7% |
Calcium63mg | 5% |
Iron1mg | 8% |
Potassium235mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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