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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This is a variation on a recipe I got from a friend of mine. My 19-month-old loves it! Ingredients:
2 (14 1/2 ounce) cans whole kernel corn |
1 (8 ounce) package cream cheese |
1 (4 ounce) can diced green chilies |
1 cup shredded colby-monterey jack cheese |
seasoning (i used garlic powder and tony chachere's creole seasoning) |
Directions:
1. In a medium saucepan, combine corn, cream cheese and green chiles.
2. Heat over medium high heat until the cream cheese is melted and smooth.
3. Add shredded Cheddar cheese and seasonings; heat until cheese is melted.
4. Pour into greased casserole dish and top with additional Cheddar cheese, as much as you like.
5. Bake in a preheated 350-degree oven until cheese is melted and bubbling, about 25 minutes.
6. NOTE: I drained one can of corn and did not drain the other can.
7. You may prefer to drain both cans if you want less sauce.
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