Back when I did my vlog post for Philadelphia Cooking Creme, I received a cookbook in the mail full of recipes using Philly cream cheese. The book is called Cooking with Pheeling and there are some incredible looking recipes in it!
I’ve only tried one recipe so far. I was looking for a vegetable side dish when this picture caught my eye.
The recipe was for Sautéed Cheese and Corn Casserole. I made it and it was delish!
So I wanted to share it with you. I couldn’t find a link to the recipe anywhere online. Below is the recipe from the cookbook with a few minor changes.
Sautéed Cheese & Corn Casserole
Start with 1/4 cup chopped onion & 1/2 cup finely chopped mushrooms.
Sautee onions and mushrooms in 2 Tbsp melted butter over medium-low heat
Add 1/4 cup flour and cook for 2 minutes, stirring often.
Add 1 can creamed corn to the pan. Stir to combine and cook until heated through.
In the meantime, grate 1/2 cup Gruyere cheese.
Add one can corn, drained, 1/2 cup chive & onion cream cheese, grated cheese and salt and pepper to the pan. Remove from heat and mix until combined.
Finely crush 1/2 cup buttery round crackers (Ritz) with a rolling pin. Mix with 3 Tbsp melted butter.
Pour the corn mixture into a greased casserole dish. Top with cracker crumb mixture.
Bake in a 350 degree oven for 30-45 minutes or until casserole is bubbly and topping is golden brown.