3 tablespoons butter
1/4 cup water
1 (6 ounce) can yellow corn, drained
3 tablespoons milk
1 teaspoon salt
1 teaspoon prepared Dijon mustard
3 teaspoons prepared horseradish
5 ounces cream cheese, softened
1 cup shredded Swiss cheese
1 cup shredded Swiss cheese
1 cup sliced Swiss cheese
2 tablespoons diced onion
4 tablespoons minced fresh parsley
1 teaspoon minced fresh thyme
Preheat oven to 350 degrees F (175 degrees C). Place goat cheese in a 9x13 inch pan. Place pan in oven and preheat to 375 degrees F (190 degrees C).
Place 2 tablespoons butter and water in medium saucepan. Bring to a boil, stirring repeatedly. Boil 20 minutes, stirring occasionally. Remove from heat. Stir in yellow corn and milk and stir. Return to a boil, stirring constantly. Stir in salt, Dijon mustard, horseradish and cream cheese. Bring to a simmer, stirring constantly. Return to a boil, stirring constantly. Remove from heat, stirring constantly. Let stand 5 minutes, then stir in Swiss cheese, Swiss cheese, onion and parsley. Spread over goat cheese. Bake 20 minutes, stirring occasionally. Remove from oven and sprinkle with thyme. Bake 15 minutes, stirring occasionally. Serve hot.
I've been making this for several years and everyone always asks for the recipe. I always add a bit of garlic powder and parsley and i mix up my other veggies, sometimes adding spinach. But, I always add sour cream, the cheeses and bacon! We love this recipe!
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