Crust-Topped Jalapeno Corn Casserole
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeno Cream Cheese Spread
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1/2 cup milk
- 2 pkg. (16 oz. each) frozen corn, thawed, drained
- 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
- 1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
- 1 egg, beaten
- Heat oven to 400F.
- Mix cream cheese spread, soup and milk in large bowl until blended.
- Stir in corn and shredded cheese.
- Spoon into shallow rectangular or oval baking dish.
- Roll pastry sheet on lightly floured surface to fit top of baking dish; place over ingredients in dish, completely covering top of dish.
- Press edges against rim of dish to seal.
- Brush with egg; pierce with knife to vent.
- Bake 30 min.
- or until filling is heated through, and crust is puffed and golden brown.
philadelphia, condensed cream, milk, frozen corn, milk, pastry sheet, egg
Taken from www.kraftrecipes.com/recipes/crust-topped-jalapeno-corn-casserole-158744.aspx (may not work)