I’ll be honest – when it comes to holiday meals more often than not we have a Tofurky Roast on the table. I’d be happy with just a bunch of the side dishes and forgo the “main event”. I am all about the casseroles…..bubbling and so tasty!
When Del Monte approached me about an Easter #10MinuteWow recipe, and I saw the Cheddar Corn Casserole, I knew I had to try this one – but make it my own.
This is one of those dishes that gets better overnight as well, so make the big batch, even if you have a small dinner – and plan on leftovers!
~ This will have to suffice till summer for an ear of fresh corn 😉 ~
Corn and Roasted Red Pepper Cheddar Casserole
- 3 cups shredded cheddar cheese
- 2 tbsp all-purpose flour
- ½ tsp ground black pepper
- ¾ cup milk
- 4 ounces cream cheese
- 2 roasted red peppers, seeded and finely chopped
- 1 tsp Tabasco sauce
- 4 cans 15.25 ounces each) lower sodium kernel corn, well-drained
- 1½ cups croutons, finely crushed (about ¾ cup)
Preheat oven to 350°.
Toss together cheese, flour, and pepper in a medium bowl, set aside.
Add cream cheese to a large heat safe mixing bowl, heat in microwave on high for 30 seconds to soften. Whisk in milk, and hot sauce. Stir in corn, and red peppers, and cheese mixture.
Spread into a glass 9×13″ baking pan. Cover tightly with foil, bake for 30 minutes.
Take out from oven, sprinkle on crushed croutons, return to oven uncovered and bake for 5 to 10 minutes, until golden.
We used lower-sodium corn, which works well with the salty cheese. You won’t miss it at all! Speaking of cheese, Colby and Co-Jack are also great options.
If you use jarred roasted red peppers, be sure to rinse them off and pat dry with a paper towel before dicing.
FTC Disclaimer: We received complimentary product used in this recipe.