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Sliced White Potatoes, 15 Oz.

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Sliced White Potatoes, 15 Oz.

America's "Corn Belt", where growing conditions are ideal, includes the states of IA, IL, NE, MN, IN, OH, WI, SD, MI, MO, KS and KY.

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Corn and Potato Casserole with Gruyere

Description

Recipe by Allison Ruth from Some the Wiser

Serves 8

Prep time: 1 hr.

Cook time: 35-45 min.

Ingredients
4 oz cream cheese (softened)
1 tbsp milk
1 tsp dried chives
1⁄4 tsp onion powder
1⁄2 medium onion (finely diced)
4 tbsp butter (divided)
1⁄4 c cup flour
1 can (14.75 oz.) Libby’s® Cream Style Sweet Corn
1 can (15 oz.) Libby's® Whole Kernel Sweet Corn (drained)
1 can (15 oz.) Libby's® Sliced White Potatoes
1⁄2 c gruyere cheese (shredded)
1⁄2 tsp salt
1⁄4 tsp freshly ground pepper
1⁄2 c butter crackers (crushed)
Instructions

Preheat oven to 350 degrees.

In small bowl, mix together cream cheese, milk, chives, and onion powder. Mix until smooth and set aside.

Melt 2 tablespoons butter in medium skillet and sauté onions until tender and golden. Sprinkle with flour and stir for one minute. Add Libby’s® Cream Style Sweet Corn, Libby's® Whole Kernel Sweet Corn and Libby's® Sliced White Potatoes, and stir for an additional minute.

Remove skillet from heat. Stir in cream cheese mixture and all remaining ingredients except butter crackers and remaining butter. Spoon mixture into casserole dish or oven safe skillet.

Top casserole with crushed cracker crumbs. Melt remaining 2 tablespoons of butter and drizzle over cracker crumbs. Bake for 35 to 45 minutes or until casserole is bubbly and golden brown.