CLASSIC CORN CASSEROLE

Ellen Bales

By
@Starwriter

This souffle-like casserole has a touch of the Mexican about it and is oh-so creamy and delicious!
Recipe & photo: kraftfoods.com


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
55 Min
Method:
Bake

Ingredients

2 pkg
(1 lb.ea.) frozen corn, thawed, divided
1 pkg
(8 oz.) philadelphia chive & onion cream cheese spread
1/4 c
butter, softened
1/4 c
sugar
3 Tbsp
all purpose flour
1 c
half and half
6
eggs
1 Tbsp
baking powder
1 c
chopped mixed red and green peppers

Step-By-Step

1Reserve 1 cup corn. Process the remaining corn along with all the remaining ingredients except peppers in a food processor until blended.

2Pour into a 13x9" baking pan which has been sprayed with non-stick cooking spray. Stir in the peppers and the remaining corn.

3Bake in a preheated 350-degree oven for 50 to 55 minutes or until toothpick inserted in center comes out clean. Let stand for 10 minutes before serving.

4For a little something extra, add 4 sliced green onions to the batter with the peppers and the reserved corn.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #corn, #PEPPERS