Shoepeg Corn Casserole is awesome! It’s a wonderful corn casserole recipe made with a cream cheese sauce and diced green chilies to give it a little bite. It also quick and easy to assemble. I find it cooks better by making only a single batch at a time. The original recipe doesn’t seem like it would make enough for a lot of servings, but it really does.
I got this recipe from Mylia Roan a few years back when she and her husband were directors for our young couples’ Sunday school class. I’m pretty sure it is a family recipe. Mylia brought this to a potluck one day and I had to have the recipe.
I probably have close to 10 really good corn casserole recipes and didn’t need another, but I couldn’t resist this one with green chilies. I think your family will like it too.
When I initially posted this recipe in August 2012, I had only been blogging about 2 months. I had a poor camera and my presentation was awful. On top of that the casserole turned out on the soupy side which I’ve since corrected.
I’ve recently taken some new pictures (July 2014) so you can more adequately see what this recipe is supposed to look like when finished. I also have an additional recommendation: if you make a double batch of this recipe (which I usually do), make it in TWO 9×9″ pans rather than trying to cook it in a 9×13″ baking dish.
It seems to cook to the correct consistency this way. Otherwise you will have to cook it about three times as long and the recipe can still turn out soupy. Not sure why. But every time I make it in the smaller baking dishes it turns out fine.
Additionally, this is a fantastic casserole for holiday baking, plus it’s so quick and easy to make up. In the middle of all the bustle of the holidays it’s nice to have a few comfort food dishes that only take a few minutes to prepare!
Shoepeg Corn Casserole is a delicious corn recipe with diced green chilies and garlic.
Shoepeg Corn Casserole is so quick and easy to put together. I had this oven ready in about ten minutes.
Each mouthful is succulent and mouthwatering.
Here’s what I did.
I used these ingredients.
Cube cream cheese. Melt butter, milk and cream cheese in a saucepan over medium heat.
Stir until smooth.
Add drained shoepeg corn, diced green chilies, and about 1/2 tsp. garlic powder. You can use either canned or frozen shoepeg corn.
Pour into a baking dish sprayed with cooking spray.
Bake at 350 about 30 minutes.
Shoepeg Corn Casserole is great with any meat entree.
We also like to serve it during the holidays.
Here’s the recipe.
SHOEPEG CORN CASSEROLE
(Recipe from Mylia Roan, Hillcrest Baptist Church, Cedar Hill, TX)
- 2 cans of white shoepeg corn, drained (or frozen corn)
- 8 oz. cream cheese
- 2 tbsp. butter
- 1/2 cup milk
- 1 4-oz. can diced green chilies, drained
- 1/2 tsp. garlic powder
- Cut cream cheese into cubes.
- Melt cream cheese, butter and milk together.
- Add drained corn, drained green chilies and garlic powder.
- Place in greased 9×9″ square pan – cook @ 350 for 20-30 minutes or until hot.
Every time we serve Shoepeg Corn Casserole we get rave reviews.
I made up a batch of Shoepeg Corn Casserole for a friend who recently lost her father. It’s a great side dish for any occasion.
Doesn’t Shoepeg Corn Casserole look marvelous?
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