Cream Cheese Corn Casserole
This creamy and cheesy corn casserole is the perfect side dish for any meal!
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Servings: 6 servings
Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons butter
- ⅓ cup milk
- 6 cups corn kernels
- 2 teaspoons Ranch seasoning
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 ¾ cups Shredded cheese I like Monterey Jack
Instructions
- Preheat oven to 350F. Grease a 2 quart baking dish with butter or nonstick spray.
- In a pot over medium heat, combine the cream cheese and butter. Stir to melt butter and cream cheese.
- Stir in the milk until mixture is creamy. Remove from heat and stir in seasonings and ¾ cup of cheese. Stir to combine.
- Add the corn and stir to combine.
- Pour into prepared pan. Top with remaining 1 cup of cheese.
- Bake for 15-20 minutes until bubbly and the cheese is melted.
- Remove and serve warm.
Notes
- Use 3 cans corn, drained or 32 ounces frozen corn, thawed.
- Grease the baking dish with nonstick spray for easy clean up.
- Bring cream cheese to room temperature before using.
- Substitute half the cream cheese with sour cream.
- Add some kick with pepper jack cheese, green chilis, cayenne pepper, or jalapeño peppers.
- A Ritz cracker crumb or potato chip topping would also be yummy and add a little crunch.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1 | Calories: 504kcal | Carbohydrates: 36g | Protein: 17g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 876mg | Fiber: 4g | Sugar: 9g
