Creamy and spicy on the inside, crispy and fluffy on the outside, this corn-filled casserole gets an extra kick from the jalapeño cream cheese.
What You Need
Original recipe yields 14 servings
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
2 pkg. (16 oz. each) frozen corn, thawed, drained
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten
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Let's Make It
Heat oven to 400°F.
Mix cream cheese spread, soup and milk in large bowl until blended. Stir in corn and shredded cheese. Spoon into shallow rectangular or oval baking dish.
Roll pastry sheet on lightly floured surface to fit top of baking dish; place over ingredients in dish, completely covering top of dish. Press edges against rim of dish to seal. Brush with egg; pierce with knife to vent.
Bake 30 min. or until filling is heated through, and crust is puffed and golden brown.
A serving of this casserole makes a great accompaniment to 3 oz. of cooked turkey, chicken or pork and your favorite steamed vegetable.
Casserole can be assembled in advance. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) as directed.
Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.