Cheddar Corn Casserole

Del Monte

3 cups shredded Cheddar cheese

2 Tbsp. all-purpose flour

½ tsp. black pepper

¾ cup milk

4 oz. cream cheese, softened

1/3 cup sliced green onions, divided

1 tsp. hot sauce

4 cans (15.25 oz. each) whole kernel corn, well drained

Heat oven to 350F. Toss together Cheddar, flour and pepper in a bowl; set aside.

Stir together milk, cream cheese 1/3 cup green onions and hot sauce in a 9x13-inch baking dish. Add Cheddar mixture and corn; stir well. 

Behold the SHEER VOLUME of cheese

Cover and bake 30 minutes.

Uncover and stir. 

Yep, it's still there

Top with 1/3 cups green onions and bake 5 to 10 minutes.

Served with some frozen breaded fish fillets

My Rating: 3/5 "We couldn't put a pin in what exactly was weird about this, but there was something about the flavor that didn't quite work. Maybe it was the hot sauce plus the cheddar. Maybe it was just mixing corn and cheese in general that was the problem. Either way it wasn't like it tasted bad, really, just kind of odd. Also it makes a TON so you should only do this if you're ready to eat corn for possibly years."