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Nutrition Facts
Serving Size 214 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 630 mg 26%
Total Carbohydrate 27 g 9%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 6 g
Vitamin A 8% Iron 4%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Corn Casserole With Chilies
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 non-stick cooking spray
8 Oz H-E-B Cream Cheese
1/4 cup(s) H-E-B Whole Milk
2 Tbsp unsalted butter
30 Oz H-E-B Whole Kernel Corn, drained
4 Oz Hill Country Fare Diced Green Chilies
1/4 Tsp Fiesta Crushed Red Pepper
1/4 Tsp Hill Country Fare Garlic Salt
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Instructions

1
Heat oven to 350°F.
2
Spray 2-quart baking dish with non-stick cooking spray; set aside.
3
Combine cream cheese, milk and butter in a microwave-safe bowl. Microwave on high power for 1 minute. Stir mixture until smooth.
4
Combine corn, green chiles, red pepper and garlic salt in prepared baking dish.
5
Add cream cheese mixture to corn and stir to combine.
6
Bake uncovered for 25 to 30 minutes.

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