Preheat over to 350F.
8 oz cream cheese
1/2 cup milk
2 oz green chiles, diced
4 oz pimientos, drained
2 cans whole kernel corn, drained
1 tsp salt
Melt cream cheese and milk stirring constantly.
Add rest of ingredients to cream cheese. Mix well.
Pour into the buttered casserole. Bake for 30 minutes uncovered.
