2 cups (1 pound) corn
1/2 cup butter, melted
16 slices fresh or frozen blue cheese, cubed
1 cup sour cream
1 cup shredded Cheddar cheese
2 tablespoons mayonnaise
Preheat oven to 350 degrees F (175 degrees C).
Place corn and butter in a large resealable plastic bag, shake to coat and seal.
In a small bowl, combine blue cheese, sour cream and cream cheese; spread over sides of and around the casserole.
Place Cheddar cheese on the bottom layer of a 9x13 inch pan. Spread corn mixture over cheese and sprinkle with mayonnaise.
Bake in preheated oven until closest to broiling temperature, turning once, about 45 minutes.
We enjoyed! Made a few changes: 1. I browned the sausage (after reading other reviews that it wasnt crisp) and added 1/2 cup of low cal Italian dressing to give it some extra flavor. Also, when I cooked it, I pushed it to brown and then let it cook for another 10 minutes, I popped it in the oven and baked it for 15 minutes. The only negative comment I have is that 1 cup of low-fat plain yogurt (I always use 1 cup of yogurt) made it too salty (in my opinion) and I would definitely use something salty. The photo above is what I got my wife's reaction when she tried it. For the record, I am not a huge fan of cheese and yogurt, but not all that crazy about either.
Great recipe but I added a couple of things. First off I crushed the garlic cloves a bit just because I put them in the oven. Then I added 1 cup vegetable broth and 1-2 cups pasta to make up the broth. I also omitted the tomatoes (I used four tomatoes) and just added 1-2 tablespoons of olive oil. These came out very moist and delicious. I served these on toasted rolls with the crusty bread on the side. Absolutely yummy!! You can also add hands-free time! I will definitely make this again.
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