Tuesday, June 29, 2010

Easy Corn Casserole

We made this last week when we had company. It was very good, but needed salt. It was great as leftovers, too.

Easy Corn Casserole

3 cans white shoepeg corn, drained
4 T flour
1 c milk
12 oz cream cheese
1 stick butter
pepper to taste
salt**** my addition

Melt cream cheese and butter. Add milk and flour. Mix well and add corn. Pour into a casserole dish. Bake at 350 for 30 minutes.

2 comments:

  1. Hi

    I was wondering if I could make this dish with frozen white corn.

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  2. I am sure you can use frozen. I acutually prefer frozen corn to canned, but used it to try it the first time.

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