Green Chili and Corn Casserole

This isn’t fire and brimstone hot, but the little kick the chilies and hot sauce give this casserole is just perfect.

¼ cup butter

¼ cup milk

1 (8-ounce) package cream cheese

2 (11-ounce) cans white shoepeg corn, drained

1 (4-ounce) can chopped green chilies

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon hot sauce

1½ cups crushed round butter crackers

Preheat the oven to 350 degrees. Lightly grease a 2-quart baking dish. Melt the butter in a small saucepan. Add the milk and cream cheese, and stir over low heat until the cream cheese is melted. Add the corn, green chilies, salt, black pepper, and hot sauce. Spoon into the baking dish. Sprinkle with the butter crackers and bake for 30 minutes.

Makes 6 to 8 servings.