Fellow casserole lovers, please allow me to introduce you to one of my very favorite casseroles. Right up there amongst the ranks of Cheesy Potatoes, Chicken Divan, and Pineapple Casserole, this Cheesy Corn Casserole is everything I look for in a decent meal: warm, ooey, gooey, loaded with cheese, and some produce thrown in for good measure and to lessen the guilt.
Now you could easily serve this up as a side dish at dinner or whip it up for a potluck, but it can also serve as a main dish if you toss in some shredded rotisserie chicken and serve it with steamed broccoli and rice.
If you take a gander at my recipe you might notice that I have recommended two different cheese products for the base of the dish. I made mine using Finlandia’s Cheddar Cheese Dip, a newer product that hit our local grocery store shelves last year. Now, I live in a small town in West Virginia, so if I can purchase this incredibly delicious cheese dip, you probably can too. If you can’t locate it in the dairy section near the cream cheeses and shredded cheeses, try looking in the deli department. If you’re not looking for anything fancy and just want to get this delicious dish in your mouth, Velveeta Cheese works equally well here.
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A cheesy casserole with corn and an extra kick from green chiles. Add shredded rotisserie chicken to make it a main dish.
Ingredients
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
Instructions
Preheat oven to 350℉.
Drain 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).
In 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.
Cook 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.
Transfer 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.
This Cheesy Corn Casserole is a year round staple in my opinion. Use fresh summer corn when in season. Serve it for dinner to warm you up during the blustery Fall months. Delight guests at holiday gatherings. What do you think of this Cheesy Corn Casserole? Let me know in the comments, I love reading your feedback.
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