Corn Casserole With Cream Cheese
Corn casserole with cream cheese is the perfect dish for cream cheese lovers and those who love creamy casserole dishes. The creaminess replaces the cornbread for a new experience of flavors!
Equipment
- 8x8 or 9x9 baking dish
Ingredients
- 8 ounce cream cheese, room temperature
- 4 tablespoon butter, room temperature or melted
- 1/3 cup whole milk
- 2 cup shredded cheddar cheese
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 pound frozen corn
- 10 ounce can of Rotel tomatoes, drained & rinsed
Instructions
- Preheat the oven to 400℉.
- First, mix the cream cheese and the butter together. Then, slowly beat in the milk until completely combined and smooth. Now, fold in the sugar, salt and pepper.
- In the large bowl, add in the corn and the Rotel tomatoes. Then, pour the cream cheese mixture in. Add in the grated cheese and fold everything together until evenly combined. Add the contents into the baking dish.
- Place in the oven and bake for 20-25 minutes until everything is heated through and there's a little browning on the edges.
- Lastly, allow to cool before serving and enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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