Jalapeno corn casserole

By á-49086

Wonderful for Christmas and Thanksgiving

Ingredients

• Five cans white shoe peg corn, drained
• 1 can hot jalapeno peppers
• 1 1/2 sticks butter (oleo)
• 3 tablespoons flour
• 2 packages 8 ounce cream cheese
• 1 cup milk
• Pinch of salt

Preparation

Step 1

Dissolve cheese and oleo in a double boiler, add milk, flour, salt and mix. Chop the jalapeno peppers finely, stir in well drained corn. Bake in a 9 x 13" casserole in a 350° oven until well heated about 40 minutes. Note: If you want it less hot, remove some of the seeds before adding the jalapeños.