Creamy Cheesy Corn Casserole
- 18-20 ounces sweet corn (I prefer frozen, about 4 cups)
- 8 ounces cream cheese (at room temperature)
- ¼ cup butter (salted or unsalted)
- ⅓ cup whole milk
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 cup cheddar cheese (grated)
- 1 cup potato chips (crushed)
- Preheat oven to 350°F.
- In a medium saucepan over low heat, melt the cream cheese and butter.
- Add the milk and stir until the mixture is smooth.
- Add salt, pepper, corn, and cheddar. Stir to combine
- Pour corn mixture into a 2-quart baking dish (or 8x8-inch or 9x9-inch casserole pan.
- Sprinkle crushed potato chips over the top.
- Bake for 20 minutes or until golden and bubbly.
- Allow the casserole to cool for 5 to 10 minutes before servings. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
