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Ingredients
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½ cup butter
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1 (8 ounce) package whipped cream cheese
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1 cube chicken bouillon
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1 (10 ounce) package frozen corn kernels, thawed
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¼ teaspoon white pepper
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⅛ teaspoon ground nutmeg
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salt to taste
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½ cup heavy cream
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½ cup shredded mozzarella cheese
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½ cup crushed buttery round crackers
Directions
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch square casserole dish.
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Melt butter and cream cheese in a saucepan over medium heat; add chicken bouillon and stir to dissolve. Mix in corn and season with pepper, nutmeg, and salt. Stir in cream. Transfer mixture to the prepared casserole dish. Sprinkle with cheese and top with crackers.
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Bake in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts (per serving)
303 | Calories |
28g | Fat |
12g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 303 | |
% Daily Value * | |
Total Fat 28g | 35% |
Saturated Fat 16g | 82% |
Cholesterol 82mg | 27% |
Sodium 431mg | 19% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 5g | 10% |
Vitamin C 2mg | 3% |
Calcium 74mg | 6% |
Iron 0mg | 2% |
Potassium 98mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.