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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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My husband has fallen hard for this recipe and has made it at least once a week since he discovered it. The rest of us like it too, so we don't complain. Ingredients:
1/2 cup fresh grated parmesan cheese |
1 1/2 cups milk |
1 envelope knorr leek soup mix |
4 cups frozen corn kernels, thawed or 4 cups fresh corn, cut from the cob |
1 tablespoon sugar |
2 tablespoons butter, cut into small pieces |
Directions:
1. Grease a 1 1/2 quart baking dish with butter.
2. Sprinkle 3 tablespoons parmesan cheese evenly into the baking dish (tilt dish if needed so that cheese covers butter evenly).
3. In a sauce pan, add the milk and soup mix; heat and stir constantly until mixture comes to a boil.
4. Add in the corn and sugar; return mixture to a boil, stir often.
5. Transfer corn mixture to baking dish.
6. Sprinkle with remaining cheese.
7. Dot the top of the casserole with butter pieces.
8. Bake at 350F for 20-30 minutes or until bubbling and the cheese is golden.
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