Texas Kickasserole

Melt the butter in a saucepan over low heat. When butter is melted, add milk. Add cream cheese bit by bit, allowing it to melt before adding more, and stirring constantly. (Don’t let it boil.)

Drain the corn very well and put it in a large mixing bowl. Add peppers (to taste) and garlic powder and stir gently. (By the time it’s all said and done I’ve usually added about 1/4 of a jar of Old El Paso jalapenos.) Slowly add in cream cheese mixture, stirring gently to incorporate completely. Mix cheddar cheese in.

After everything is mixed together, you can add some jalapeno juice to spice it up a bit more. Just add a bit, taste, add a bit, taste. (If you’re cooking for a more sensitive crowd or, like me, Midwesterners, an alternative is to keep it mild and put a dish of jalapenos out with it so folks can add their own.)

Pour into a 2-quart casserole dish. Bake uncovered at 350 degrees (F) until bubbly, about 30 to 45 minutes.

You can make this the day before. Just prep it and stick it in the fridge, then take it out an hour before baking or put in a crockpot on low.

This is a Thanksgiving tradition at our house and the leftovers never last very long! Make more than you think you’ll need!