This recipe was featured
as part of our Menu of the Week
from Gooseberry Patch cookbook,
Summer in the Country!
Click to view all six recipes shared.
Texas Corn & Green Chile Casserole
Terri King of Granger, Texas shared this recipe with us. She writes, "Always requested at every church potluck...this casserole is so easyand extremely tasty. It’s a must at our summer family barbecues."
8-oz. pkg. cream cheese
1/4 c. butter
1/4 c. sugar
16-oz. pkg. frozen corn, thawed
7-oz. can diced green chiles
salt and pepper to taste
Combine cream cheese, butter and sugar in a medium saucepan over medium heat; cook until melted. Add corn and chiles; stir until well blended. Sprinkle with salt and pepper. Pour into a greased 1-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 30 to 40 minutes, until golden around edges. Serves 10.