Green Chile and Corn Casserole

  • Yield: 6 servings


2tablespoons butter
1/4cup milk
8ounces cream cheese
2-- (11-ounce) cans white Shoe Peg corn, drained
1-- (4-ounce) can green chiles
1/8teaspoon salt
1/4teaspoon pepper
1/8teaspoon garlic salt
2drops Tabasco sauce


  1. 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).