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Corn Souffle from PHILADELPHIA Cream Cheese
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Prep Time:
15 minutes
15 minutes
Total Time:
65 minutes
65 minutes
Easy corn and cheese souffle, perfect for any day.
Ingredients:
- 2 tablespoons butter, melted
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can cream-style corn
- 1 (8.5 ounce) package corn muffin mix
- 2 eggs
- 1 cup KRAFT Shredded Cheddar Cheese
Instructions:
- Preheat the oven to 350°F.
- Blend the butter and cream cheese in a large bowl until smooth. Then add the remaining 4 ingredients and mix thoroughly.
- Transfer the mixture into a well-oiled 2-quart casserole dish and sprinkle Cheddar cheese on top.
- Bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean.
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