Corn Casserole

2 (15 oz.) cans shoe peg corn, drained

1 large pkg cream cheese

1/4 cup milk

2 tablepoons butter

1 (4 oz.) can chopped green chiles

Salt and garlic powder to taste

 

Heat cream cheese, butter, and milk together, stirring until blended.  Mix in salt and garlic powder to taste.  Stir in corn and chiles; remove from heat.  Pour into a buttered 1 1/2 quart oven proof casserole.  Bake at 350 degrees for 20-30 minutes or until bubbly

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s