Ham and Corn Casserole with Cream Cheese
Easy recipe for corn casserole with cream cheese includes diced ham and cheddar cheese for a super rich side dish that is pretty much impossible to mess up.
Prep Time 12 minutes
Cook Time 40 minutes
Resting time 15 minutes
Servings 12 people
- 1 cup Clifty Farm country ham diced
- 6 tablespoons unsalted butter cubed
- 4 cloves garlic finely chopped
- ½ cup flour
- 3 cups milk
- 4 ounces cream cheese cubed
- 2 ounces Velveeta cubed
- 2 cups grated cheddar cheese
- 1 teaspoons paprika
- 12 cups fresh or frozen corn kernels
- salt and freshly ground black pepper to taste
Preheat oven to 375 degrees.
In a large saucepan, heat the diced country ham over medium heat, stirring occasionally, until the ham is light pink, about 5-7 minutes.
Add butter and garlic. Cook until the butter is melted, about 1-2 minutes.
Stir in flour, stirring constantly, for 1 minute.
Whisk in milk, stirring constantly until thoroughly combined. Bring mixture to a boil and continue to cook until thickened, about 2 minutes.
Stir in cream cheese, Velveeta, cheddar, and paprika. Heat, stirring frequently, until cheese is melted and mixture is smooth.
Remove the pan from heat. Pour in corn. Stir until corn is evenly coated with the cheese mixture. Season with salt and pepper.
Pour mixture into a greased 9” x 13” baking dish. Bake for 40 minutes or until the top is browned and the casserole is bubbling.
Remove pan from the oven and allow to sit for 15 minutes before serving.
Serving: 1serving | Calories: 165kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 88mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4IU