(KLTV/KTRE) - Robbie Shoults, CEO of Bear Creek Smokehouse, shares a recipe from their new cookbook for a yummy twist on corn casserole!
2 Tablespoons butter, melted 8 ounces cream cheese, softened 2 cans drained whole kernel corn 4 ounces chopped green chilies 1/4 cup milk 1/4 teaspoon salt 1/2 teaspoon garlic salt pepper, to taste
Preheat oven to 350 degrees. Spray a 9"x9" baking dish with non-stick spray. In a large bowl, mix cream cheese and milk until well-blended. Add butter, and stir until combined. Add remaining ingredients, and stir until well blended. Pour into prepared baking dish. Bake for 25-30 minutes or until well heated throughout.