Sort ingredients
leahlady79
QR Code
Listen
Pdf
Prepare oven and baking dish: Preheat oven to 325°F. Lightly coat an 11-by-7-inch baking dish with cooking spray; set aside.
Make corn mixture: Whisk together cream cheese, eggs, salt, and pepper in a medium bowl until smooth. Fold in 4 cups of the corn, 1 ½ cups of the Monterey Jack, and 1 tablespoon of the thyme. Set aside.
Make pureed corn mixture: Place half-and-half and remaining 1 cup corn in a blender; process until smooth, about 15 seconds.
Combine casserole ingredients: Add pureed corn mixture to cream cheese mixture in bowl; stir until well combined. Pour into prepared baking dish.
Bake casserole: Bake in preheated oven until sides are set but center is still undercooked and jiggly, 35 to 40 minutes.
Make casserole topping: Meanwhile, stir together crushed crackers, panko, butter, and remaining ½ cup Monterey Jack and 1 Tbsp. thyme in a bowl; set aside.
Toast cracker topping: Remove baking dish from oven; sprinkle evenly with cracker mixture. Return to oven, and bake at 325°F until set in the center and topping is golden brown, 20 to 25 minutes. Remove from oven. Let stand 10 minutes. Serve.