Corn Casserole with Cream Cheese 1 bag frozen corn or 2 cans of corn, drained 1 8 ounce package cream cheese 2 tablespoons sugar 6 tablespoons juice from canned corn or water Soften cream cheese to room temperature and cream with liquid and sugar. Put corn in slow cooker and add cream cheese
Put oil in a large saute pan or other wide pan and set over medium-high heat. When hot, put in onion and garlic. Stir and saute until onion is translucent, about 3 minutes, turning heat down if necessary. Add roasted diced poblanos and stir another minute. Let everything cool off. In another bowl,
Directions: Cook ground beef until browned. Add cream cheese & cream of mushroom soup. Stir until very creamy. Next add corn, salt, and pepper. Simmer for 10 minutes. Meanwhile, follow directions for noodles. When noodles are done mix all of the ingredients together in a large casserole dish.
Cook noodles as directed on package. While noodles are cooking, brown hamburger, green peppers, onions and garlic in skillet. Drain noodles. Place noodles in baking dish and add hamburger mixture, corn, mushroom soup and tomatoes in layers. Salt to taste. Slice cream cheese and add on top. Bake for