I'm not just talking about Egg Nog and green bean cassarole! What do you fix when you have to take a dish somewhere? This time of year we're asked to bring a dish to family dinners and friendly get togethers and I'm tired of taking the same old thing every year, even though it is requested year after year.
Maybe if we trade favorites, we can all spice up the menus abit. My most requested standby is.....
Cheesy Corn Cassarole
2 8oz pkg. Philly Cream Cheese (Don't use the lite version, it doesn't cream as well)
1 stick real butter
4 cans whole kernal corn
1 small can Green Chilis...hot factor is up to you.
In sauce pan, combine cream cheese and butter on low heat, stirring constantly until creamy.
Drain corn and green chilis and add to creamy cheese, mix well.
Place in a serving bowl.
If you are making a hot batch, you can decorate the top with sliced jalapeno's and those carrot slices that come with them.
Can be served hot, chilled or room temperature.
You can easily customize the recipe for more cheese or more corn without changing the taste. Just never, ever, use creamed corn...it HAS to be whole kernal corn. Other than that it's really hard to screw up!
Maybe if we trade favorites, we can all spice up the menus abit. My most requested standby is.....
Cheesy Corn Cassarole
2 8oz pkg. Philly Cream Cheese (Don't use the lite version, it doesn't cream as well)
1 stick real butter
4 cans whole kernal corn
1 small can Green Chilis...hot factor is up to you.
In sauce pan, combine cream cheese and butter on low heat, stirring constantly until creamy.
Drain corn and green chilis and add to creamy cheese, mix well.
Place in a serving bowl.
If you are making a hot batch, you can decorate the top with sliced jalapeno's and those carrot slices that come with them.
Can be served hot, chilled or room temperature.
You can easily customize the recipe for more cheese or more corn without changing the taste. Just never, ever, use creamed corn...it HAS to be whole kernal corn. Other than that it's really hard to screw up!