Ingredients:
1/2 cup fresh grated parmesan cheese
1 1/2 cups milk
1 envelope knorr leek soup mix
4 cups frozen corn kernels, thawed or 4 cups fresh corn, cut from the cob
1 tablespoon sugar
2 tablespoons butter, cut into small pieces
Directions:
Grease a 1 1/2 quart baking dish with butter.
Sprinkle 3 tablespoons parmesan cheese evenly into the baking dish (tilt dish if needed so that cheese covers butter evenly).
In a sauce pan, add the milk and soup mix; heat and stir constantly until mixture comes to a boil.
Add in the corn and sugar; return mixture to a boil, stir often.
Transfer corn mixture to baking dish.
Sprinkle with remaining cheese.
Dot the top of the casserole with butter pieces.
Bake at 350F for 20-30 minutes or until bubbling and the cheese is golden.
Servings: 8
Time preparation: 35 min.
Time total: 65 min.