Cheesy Velveeta Corn Casserole
Cheesy Velveeta corn casserole is made with canned sweet corn, Velveeta, cream cheese, heavy cream, and Colby Jack cheese.
Servings: 8 servings
Calories: 173kcal
Equipment
Ingredients
- 4 ounces Velveeta cubed
- 4 ounces cream cheese cubed
- ¼ 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
- ¼ teaspoon smoked paprika
Instructions
- 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.
Video
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish or warm in the oven at 325ºF (163ºC) until heated through. Avoid freezing, as the creamy texture may change after thawing.
Nutrition
Calories: 173kcal | Carbohydrates: 3g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 662mg | Potassium: 102mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 0.1mg | Calcium: 214mg | Iron: 0.2mg
