Creamy Corn Casserole

CREAMY CORN CASSEROLE

8 oz. Neufchatel cream cheese
1/4 cup butter
1 egg
1 can (14.75 oz.) cream-style corn
1 can (11 oz.) Mexicorn, drained
3 scallions chopped, 3/4 cup
1 can (4.5 oz.) green chilis, drained
1 pkg. (8.5 oz.) corn muffin mix
1/4 cup flour

Preheat oven to 350 degrees. Coat 2-qt. baking dish with cooking spray. Microwave cream cheese and butter on high, until softened, 1 minute. Stir in egg, cream-style corn, Mexicorn, 1/2 cup scallions, and chilis. Stir in muffin mix and flour. Pour into baking dish; smooth with spatula. Sprinkle with remaining scallions. Bake 1 hour, 30 minutes or until lightly browned. Cool at least 15 minutes. Serve from baking dish or cut into squares, if desired, sprinkle with sliced scallions. Makes 6 servings.