Corn Casserole II

Corn Casserole II

31 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Lisa Todd
Recipe by  Lisa Todd

“A friend gave me this recipe last Thanksgiving. Since then I have made it several times and everyone loves it! It's spicy hot flavor is a nice addition to any meal. Adjust the amount of peppers to taste.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place cream cheese and butter in a microwave safe 9x13 inch baking dish. Microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes.
  3. Mix white corn and diced jalapeno peppers with the butter and cream cheese.
  4. Bake in the preheated oven 30 to 35 minutes.

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Reviews (31)

Rate This Recipe
Stacia Mattan
15

Stacia Mattan

This recipe - despite the few ingredients and ease of preparation - won the crowd over at our church potluck. I used frozen corn, fyi, and it was fine. Also, you really need to increase the cooking time. I cooked it for almost an hour until the top was lightly golden. Just keep an eye on it.

SISTERWOLFE
14

SISTERWOLFE

Everybody in my family LOVED this casserole(except my youngest daughter, but she's 12, what can you expect? Although she did say it was "OK") I substituted a 28 oz. bag of frozen corn for the canned corn and I cooked it in the crockpot for 5 hours on high instead of using the oven. I was nervous about using the crock pot but it came out "PERFECT". It starts out kind of "chunky looking" but ends up nice and creamy. I stirred it a few times, maybe once every hour. My dh was really mad at me at first that I was trying a "NEW" recipe on Thanksgiving,especially because he really loved my old corn casserole recipe, but he said he likes this one even better. I said, "See? You'll just have to trust me. I know what I'm doing. I'm a professional!" This recipe satisfies all three of my requirements, 1) It's inexpensive, 2) It's easy 3) It's absolutely delicious!

Caljane
9

Caljane

Sorry, I managed to change four things in a four-ingredient recipe, which I have to admit is terrible. But I liked the basic idea so this is what I ended up with - and what got very good feedback from my guests: I halved the amount of cream cheese and butter, used yellow kernel corn (only 4 cans, though) and substituted 1 diced green bell pepper for the jalapenos. And last but not least: a little bit salt and pepper doesn’t hurt this recipe, so I added to taste. This served easy 12 people as a side dish, even though everybody liked it a lot. And it was creamy enough - I'm happy that I didn't drown it in the amount of butter that the recipe asks for.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 490 cal
  • 24%
  • Fat
  • 36.2 g
  • 56%
  • Carbs
  • 40.4 g
  • 13%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 988 mg
  • 40%

Based on a 2,000 calorie diet

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