CRUST-TOPPED JALAPEñO CORN CASSEROLE

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Crust-Topped Jalapeño Corn Casserole image

Creamy and spicy on the inside, crispy and fluffy on the outside, this corn-filled casserole gets an extra kick from the jalapeño cream cheese.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 14 servings, 1 cup each

Number Of Ingredients 7

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
2 pkg. (16 oz. each) frozen corn, thawed, drained
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

Steps:

  • Heat oven to 400°F.
  • Mix cream cheese spread, soup and milk in large bowl until blended. Stir in corn and shredded cheese. Spoon into shallow rectangular or oval baking dish.
  • Roll pastry sheet on lightly floured surface to fit top of baking dish; place over ingredients in dish, completely covering top of dish. Press edges against rim of dish to seal. Brush with egg; pierce with knife to vent.
  • Bake 30 min. or until filling is heated through, and crust is puffed and golden brown.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 7 g

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