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.
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