Green Chile and Corn Casserole
- Yield 6 servings
This is a great side dish to take to a pot-luck dinner.
- 2 tablespoons butter
- 1/4 cup milk
- 8 ounces cream cheese
- 2 -- (11-ounce) cans white Shoe Peg corn, drained
- 1 -- (4-ounce) can green chiles
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic salt
- 2 drops Tabasco sauce
- Melt butter in a saucepan. Add the milk and cream cheese. Cook until the cream cheese is melted, stirring constantly. Add the corn, green chiles, salt, pepper, garlic salt and Tabasco sauce and mix well. Spoon into a 2-quart baking dish and bake at 350F for 30 minutes.
Recipe reprinted with permission from the Junior League of Northwest Arkansas’s Add Another Place Setting (Junior League of Northwest Arkansas, 2008).