creamy cheesy corn casserole

How To Make creamy cheesy corn casserole

• 1

  Preheat oven to 350 degrees. In a medium pot set over low heat, melt cream cheese and butter, add milk until mixture is smooth and creamy. Stir in salt/and or bacon, corn, and (if using) fresh Tarragon and basil. Optional: Stir in a 1/4 cup Parmesan cheese.
• 2

  Pour corn mixture into an 8- by 8-inch square (or 1- to 1-1/2 quart) baking dish. Sprinkle 1/4 cup grated Parmesan cheese, and 1 cup shredded sharp cheddar cheese on top. Bake covered for 20 minutes and then uncovered for 10 to 15 minutes until golden and bubbly. If desired, serve with tops of finely chopped green onions and lime slices/or wedges.
• 3

  NOTES: An 18 ounce bag of frozen corn is equivalent to approximately 4 cups of corn, once you measure out. You could substitute two 15-ounce cans of corn (drained) in this recipe, which equals to about 4 cups as well. The melted butter and cream cheese may seem lumpy as you try to stir them together, but once you stir in the milk, the mixture should become smooth. (I modified or edited this recipe.) RECIPE: Courtesy of Five Heart Home.com
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