Rich And Creamy Corn Casserole

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy whipping cream
• 5 cups frozen gold and white corn, thawed
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup grated Romano cheese
• 2 ounces cream cheese, cubed
• 5 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon white pepper

1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened.
2. Remove from the heat. Stir in the corn, 1/4 cup Parmesan, Romano, cream cheese, sugar, salt and pepper.
3. Transfer to an ungreased 1-1/2-qt. baking dish; sprinkle with remaining Parmesan.
4. Bake, uncovered, at 350u0b0 for 25-30 minutes or until cheese is melted and top is golden brown.

butter, flour, milk, heavy whipping cream, gold, parmesan cheese, romano cheese, cream cheese, sugar, salt, white pepper

Taken from www.tasteofhome.com/recipes/rich-and-creamy-corn-casserole/ (may not work)