Hot Cream Cheese-Corn Casserole

Hot Cream Cheese-Corn Casserole This cream cheese-corn casserole is a Thanksgiving classic at our house. Since we like it spicy, I add jalapeno peppers.


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 35 mins

    TOTAL : 45 mins

    SERVING : 12

    YIELD : 12 servings

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.

  • Combine cream cheese and butter in a microwave-safe bowl and heat until melted, 1 to 2 minutes. Pour into a large skillet and add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.

  • Combine corn and jalapeno peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.

  • Bake in the preheated oven until lightly browned, about 30 minutes.

Per Serving: 306 calories; protein 6.7g; carbohydrates 24.3g; fat 22.2g; cholesterol 63mg; sodium 596.3mg.