CRUST-TOPPED JALAPEñO CORN CASSEROLE

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

Ingredients

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