Corn Casserole II

Corn Casserole II

33

"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."

Ingredients

45 m {{adjustedServings}} servings 490 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 40.4g
  • 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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Directions

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  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

33
  1. 38 Ratings

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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 co...

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 ca...

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 feedbac...