Three Cheese-Corn Casserole
- Source
- Kraft recipe card
- Serves
- 12
- Prep
- 15 min
- Cook
- 55 min
Ingredients
- 2 eggs, beaten
- 1 can (15 oz.) cream-style corn
- 1 pkg. (10 oz.) frozen whole kernel corn
- 1 pkg. (8-1/2 oz.) corn muffin mix
- 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 1/8 tsp. ground red pepper (cayenne)
- 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
- 4 green onions, sliced
- 4 slices cooked OSCAR MAYER Bacon, crumbled
Steps
- HEAT oven to 375°F.
- COMBINE first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
- BAKE 40 min. Meanwhile, combine remaining cheese, onions and bacon.
- TOP casserole with cheese mixture; bake 15 min. or until lightly browned.
Notes
SIZE WISE: Since this delicious corn casserole serves 12, it’s the perfect dish to serve at your next brunch.
COOKING KNOW-HOW: To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.
SUBSTITUTE: Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.