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A handful of ingredients and a slow cooker are all you'll need for this rich side dish from Judy McCarthy. "I first tasted it at a potluck with our camping club," says the Derby, Kansas contributor. "It's easy to assemble and frees up time to prepare the main coarse."
Nutritional Facts 1 serving (1 cup) equals 289 calories, 24 g fat (15 g saturated fat), 69 mg cholesterol, 414 mg sodium, 17 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Creamy Corn in Quick Cooking July/August 2003, p44
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Reviewed on Apr. 09, 2012 by teenalong
This was so easy and such a hit at our Easter dinner yesterday
Reviewed on Apr. 08, 2012 by Veronak
Unfortunately this is the first recipe I have tried of Taste of Home, which I personally did not like. My BF said said "It was alright" and two friends they did not like it. How ever, my nephew said he liked it.
Reviewed on Feb. 16, 2012 by deterpeople
I made this for Thanksgiving. It was just ok. My family would have preferred plain corn with butter, salt and pepper. The cream cheese did not give the expected flavor.
Reviewed on Dec. 05, 2011 by heathersr1
I make this often for potluck dinners & get alot of compliments. Very easy to make & has a good flavor.
Reviewed on Sep. 20, 2011 by vicki8528
My family loves this recipe. I often substitute canned corn for the frozen and bake it in the oven for 45 minutes or until bubbly all the way through. It has become a favorite!!
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