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Cheesy Corn Casserole
A cheesy casserole with corn and an extra kick from green chiles. Add shredded rotisserie chicken to make it a main dish.
Prep Time: 00:05
Cook Time: 00:20
1 (4.5 oz) can chopped green chiles
4 ounces cream cheese (1/2 bar package)
4 oz finlandia cheddar cheese dip or velveeta
2 tbsp butter
2 tbsp flour
2/3 cup milk
16 ounces frozen corn, thawed
2 cups chopped cooked chicken (optional)
1 cup shredded sharp cheddar cheese
1 green onion
1Preheat oven to 350℉.
2Drain the can of green chiles. Cut the cream cheese into cubes along with Velveeta if using (no need to cube if using the Finlandia Cheese Dip).
3In a medium pot, melt butter over medium heat. Stir in flour, salt, and pepper. Cook for 1 to 2 minutes, until flour is golden, stirring constantly. Gradually whisk in milk and heat to a simmer.
4Cook 2 to 3 minutes, until thickened, stirring constantly. Stir in green chiles, cream cheese, and Finlandia Cheese Dip or Velveeta until melted. Drain any excess liquid from the thawed corn and fold into cheese sauce. Fold in optional cooked chicken. Season with salt and pepper.
5Transfer mixture to an oven safe baking dish. Top with shredded cheddar cheese and bake 10 to 15 minutes, until cheese is melted. Thinly slice the green onion and use as garnish.
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