2 (#3) cans shoe peg corn, drained
6 oz. cream cheese
1/4 c. milk
4 oz. can chopped green chilies
2 tbsp. melted butter
Bread crumbs (toast)

Mix cream cheese, milk, chilies, butter and corn. Put into 2 quart casserole, top with buttered crumbs, sprinkle with paprika. Bake at 350 degrees for 30 minutes or until bubbles.