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Tuesday, November 21, 2017

Cheddar Corn Casserole

This Corn Casserole goes well with Turkey, ham, chicken
It is creamy and savory just a little sweet
There are different VARIATIONS below

3 cups shredded Cheddar cheese
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
3/4 cup milk
1 (4 ounce) package cream cheese, softened
2/3 cup sliced green onions, divided
1 teaspoon hot sauce
4 (15.25 ounce) cans Del Monte® Whole Kernel Corn, well drained

Optional Toppings: 1 1/2 cups croutons or crackers, finely crushed 4 strips
bacon, cooked and crumbled 1/2 cup diced red bell pepper

Preheat oven to 350 degrees F. Toss together Cheddar cheese, flour and pepper in
a medium bowl; set aside.
Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9x13-
inch baking dish. Add corn and shredded cheese mixture; stir well to blend
evenly. Cover and bake 30 minutes.
Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, =
as desired. Bake 5 minutes longer.

TIP: To soften cream cheese, microwave on HIGH 30 seconds.
VARIATIONS: Prepare recipe as directed, except:
For Cheddar Corn & Ham Casserole, add 2 cups leftover chopped cooked ham with
corn in Step 2.
For Cheddar Corn & Green Chilies Casserole, add 1 can (4 oz.) fire-roasted diced
green chilies, drained, with corn in Step 2.
For Cheddar Corn Casserole for 6, reduce all ingredients by half and bake in an
8x8-inch baking dish.
Three cups shredded Cheddar cheese is about 12 ounces. One and half cups
croutons, finely crushed end up being about 3/4 cup.

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