Corn Casserole Recipe

by Jen Stevens

Ingredients

3 (16 oz.) pkgs. frozen corn
1 (8 oz.) and 1 (3 oz.) pkg. cream cheese, cubed
1/4 cup butter, cubed
3 Tbsp water
3 Tbsp milk
2 Tbsp sugar
6 slices processed American cheese, broken into small pieces

Instructions

Combine corn, cubed cream cheese, butter and milk in a crock pot.

Sprinkle in sugar and stir with a wooden spoon.

Add the pieces of cheese and mix again until well blended.

Cover and cook on low for 4 hours.

After 4 hours, stir and check to make sure the cheese has completely melted. If not, continue cooking and check every 15 minutes.

To help prevent the cheese from sticking, lightly coat the crock pot with non-stick cooking spray.

Serves 12.

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