Meet the four C's of Cheesy Creamed Corn Casserole! Add some red peppers and green chiles to the 'C' mix and you get our Cheesy Creamed Corn Casserole.
What You Need
Original recipe yields 16 servings
1 large red pepper, chopped
1 Tbsp. butter
2 pkg. (16 oz. each) frozen corn, thawed, well drained
1 can (4 oz.) chopped green chiles, undrained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided
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Let's Make It
Heat oven to 375°F.
Cook and stir peppers in melted butter in large skillet on medium-high heat 3 min. or until tender. Remove from heat; stir in corn and chiles.
Whisk soup, cream cheese spread and milk in medium bowl until blended; stir in 1 cup cheese. Add to corn mixture; stir until blended. Spoon into 13x9-inch baking dish sprayed with cooking spray. Top with remaining cheese; cover with foil.
Bake 40 to 45 min. or until heated through.
How to Keep Foil From Sticking to Cheese
Spray foil with cooking spray. Cover casserole, sprayed side down. Continue as directed.
Substitute 2-qt. casserole sprayed with cooking spray for the 13x9-inch baking dish.
Substitute green pepper for the red pepper.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2/3 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.