creamy corn casserole with banana peppers

How To Make creamy corn casserole with banana peppers

• 1

  Preheat oven to 350 degrees F.
• 2

  Coat a 1-1/2-qt. baking dish with cooking spray. Sprinkle with 1 cup shredded Parmesan cheese.
• 3

  Heat olive oil in a large, deep skillet over medium heat. Add whole kernel corn and sliced banana peppers. Cook and saute for 5 minutes until are tender. Season with creole seasoning and onion powder. Remove from heat.
• 4

  Melt margarine in a medium saucepan over medium heat. Stir in flour for 2 minutes until smooth. Gradually add milk and heavy whipping cream. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from heat.
• 5

  Stir in corn/banana pepper mixture, 1/2 cup shredded parmesan cheese, grated romano cheese, cubed cream cheese, ranch seasoning, and black pepper.
• 6

  Transfer to a prepared baking dish and spread evenly; sprinkle with remaining shredded Parmesan cheese.
• 7

  Bake for 30 minutes or until the cheese is melted and top of casserole is golden brown.
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