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Cheddar Corn Casserole


Units Scale
  • 1 1/2 cups shredded Cheddar cheese, about 6 oz.
  • 1 1/2 cup shredded Monterrey jack cheese, about 6 oz.
  • 2 Tbsps. all-purpose flour
  • 1/2 tsp. black pepper
  • 3/4 cup milk
  • 4 oz. light cream cheese, softened
  • 2/3 cup sliced green onions (tops only), divided
  • 1 tsp. hot sauce
  • 4 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained


  1. Preheat oven to 350°F.
  2. Toss together cheeses, flour and pepper in a medium bowl; set aside.
  3. Stir together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Cover and bake 30 minutes.
  4. Uncover and sprinkle with remaining 1/3 cup green onions and optional toppings, as desired. Bake 5 minutes longer. Serves 12.
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