Corn Casserole

By MarieR

Ingredients

• 2 8 ounce (16-ounces) cream cheese room temperature
• 1 cup (2 sticks; 8-ounces) butter room temperature
• 3 tablespoons butter melted
• 1/4 cup (2-ounces) whole milk 2 pounds 32-ounces) frozen Shoepeg corn thawed
• salt to taste
• pepper to taste
• 1 sleeve (about. 1 cup) Ritz crackers crushed

Details

Servings 1

Preparation

Step 1

18 servings or may half.
Hands on: 10 minute; Total time: 45 minutes

If you're not feeding a crowd, cut the recipe in half and bake it in a 9-inch pan instead.

Preheat oven to 350 degrees.
Grease a 9-by-13-inch baking dish.

In a bowl, beat cream cheese, 1 cup butter and milk;
stir in the corn and add salt and pepper to taste.

Melt the remaining 3 tablespoons butter.

In a small bowl, combine the crackers and melted butter.
Sprinkle evenly over the corn mixture.

Bake until bubbly, about 30 minutes.