What do you think, better late than never? 🎬🌽 Cheesy Velveeta corn casserole finally makes its debut.
#familydinnerideas #easysidedish 🖨️ Print the recipe card on my website. 🌽 INGREDIENTS 4 ounces Velveeta, cubed 4 ounces cream cheese, cubed 1/4 cup heavy cream 2 cans sweet corn drained (15-ounce each) 1 cup shredded Colby Jack 1 teaspoon garlic powder 1 teaspoon dried parsley 1 teaspoon kosher salt 1/4 teaspoon smoked paprika Preheat the oven to 350ºF (175ºC). In a medium saucepan, heat the cream cheese and Velveeta over medium heat, breaking up the cheeses and stirring occasionally until smooth. To the Velveeta mixture, add the sweet corn, half of the pepper jack cheese, garlic powder, parsley, salt, and paprika. Stir until combined. Transfer the corn mixture to an 8x8 inch baking dish and top with the remaining cheese. Bake for 25-30 minutes or until the cheese starts to turn golden brown and the casserole is bubbling. Allow to cool for about 10 minutes before serving.