Corn Casserole

Beverly Kropog Recipe

By Beverly Kropog bevy225

A lady from work brought this to a luncheon one day & everyone loved it. I got the receipe from her & I have made this for my family for over 20 years now. Everyone, including the grandbabies, love it. I usually set aside a portion of it for the grandbabies & don't add the peppers since the babies don't like hot peppers. It's the easiest side dish I have ever prepared that tastes great.


Recipe Rating:
 1 Rating
Serves:
6-8
Prep Time:
Cook Time:

Ingredients

3 can(s)
white shoepeg corn (drained)
8 oz
cream cheese
4 oz
velveeta cheese
2 Tbsp
jalepena peppers (chopped fine)
Janet Tharpe

I Got Julia Child!

Take the quiz and find out which chef you are in the Just A Pinch Celebrity Chef Quiz.

Take The Quiz

Directions Step-By-Step

1
Empty drained corn into deep sauce pan. Add cream cheese & velveeta cheese (cut into pieces as you add them to the pan). Add jalepena pepper.
2
Cook on medium heat until cheese has melted. Stir occasionally to avoid cheese from sticking or scorching.
3
Do not use regular yellow canned corn. It must be White Shoepeg Corn.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy