Cheesy Corn and Green Chile Casserole

Cheesy Corn and Green Chile Casserole

12 ounces cream cheese
2 eggs, beaten
1 cup heavy cream
1 can (4 ounces) diced green chiles
1 tablespoon Tony Chachere’s Creole Seasoning
2 cups shredded Colby Jack or cheddar cheese, divided
1 bag (12 to 14 ounces) frozen corn, partially thawed or 2 to 3 cups fresh corn of the cob

Preheat oven to 325 degrees. Unwrap the cream cheese and place on a plate. Heat in the microwave for about 30 to 45 seconds to soften. In a large bowl mix together all ingredients except for 1 cup cheese. Spoon mixture into a 9 x 9 inch or small to medium casserole dish that has been buttered or sprayed with cooking spray. Sprinkle remaining shredded cheese on top. Bake 30 to 40 minutes or until golden on top.

After baking, you can decorate the top with a couple tablespoons diced tomatoes, jalapeños, red bell pepper, green onions, or bacon or a combination of them. You can double the recipe and bake in a 9 x 13 inch casserole dish.

Print Friendly, PDF & Email

Show Comments (0)

Share Your Secrets
[contact-form-7 404 "Not Found"]
Cooking Community - Share Your Recipe

    Cooking Community - Share Your Java Blog

      Blog Title


      Please attach a photo of your recipe.
      (Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

      [honeypot hunt-349]

      Book Club Choice

        Your Name

        Your Email

        Book Title


        [honeypot cantseethis]
        [anr_nocaptcha g-recaptcha-response]


        This is a unique website which will require a more modern browser to work! Please upgrade today!