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Jalapeño-Corn Casserole
Ingredients
  • 1 (8 oz) pkg Brookshire’s Reduced-Fat Cream Cheese
  • ¼ cp Butter
  • ¼ cp Brookshire’s Olive Oil
  • 2 tbsp Flour
  • ¾ cp Brookshire’s Skim Milk
  • 2 (12 oz) bags frozen shoepeg corn, thawed
  • 1 (2 oz) can sliced jalapeño peppers, or to taste
  • chopped parsley, diced red bell pepper and paprika, for garnish
Steps
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