Turn up the flavor in canned corn with this delicious recipe. Creamy and savory-sweet, this casserole pairs with turkey and ham alike. Try the different stir-ins and toppings to make it your own – your family will love it lots of ways. Save leftovers to pair with burgers.
1 1/2 cups shredded Cheddar cheese (about 6 oz.)
1 Tbsp. all-purpose flour
1/4 tsp. black pepper
1/4 cup plus 2 Tbsp milk
2 oz. cream cheese, softened
1/3 cup sliced green onions, divided
1 tsp. hot sauce
2 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained
1/2 cups croutons or crackers, finely crushed (about 3/4 cup)
2 slices bacon, cooked and crumbled
1/4 cup diced red bell pepper
Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside.
Stir together milk, cream cheese, 2 Tbsp. green onions and hot sauce in a 2-qt. baking dish (8x8 or 11x7-inch). Add corn and shredded cheese mixture; stir well. Cover with foil and bake 30 minutes.
Uncover and stir. Sprinkle with remaining green onions and optional toppings, as desired. Bake 5 to 10 minutes longer.
Recipe can be doubled. To serve 12, double all ingredients and bake in a 13x9-inch baking dish.
Prepare recipe as directed, except:
• For Cheddar Corn & Ham Casserole, add 1 cup leftover chopped cooked ham with corn in Step 2.
• For Cheddar Corn & Green Chilies Casserole, add 2 to 3 Tbsp. drained, canned fire-roasted diced green chilies with corn in Step 2.