classic corn casserole

Name: CLASSIC CORN CASSEROLE
Prep time: 15 min
Cook time: 55 min
Yield: 8
Cuisine: Southwestern
Ingredients: 2 package(s) (1 lb.ea.) frozen corn, thawed, divided; 1 package(s) (8 oz.) philadelphia chive & onion cream cheese spread; 1/4 cup(s) butter, softened; 1/4 cup(s) sugar; 3 tablespoon(s) all purpose flour; 1 cup(s) half and half; 6 - eggs; 1 tablespoon(s) baking powder; 1 cup(s) chopped mixed red and green peppers

62 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Oct 28, 2013

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

Rate

prep time 15 Min

cook time 55 Min

method Bake

yield 8-10 serving(s)

Ingredients

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

How To Make classic corn casserole

Step 1

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

Step 2

Pour into a 13x9" baking pan which has been sprayed with non-stick cooking spray. Stir in the peppers and the remaining corn.
Step 3

Bake 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.
Step 4

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