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Green Chile Corn Casserole
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Source: Texas Coop Power magazine Sept. 2009
| This is a vegetarian-friendly version but you can strips of crumbled, crisp-fried bacon for more flavor. Or, add a cup or so of chopped, cooked chicken for a main-course casserole. You can also substitute 3 cups of cooked frozen or fresh corn for the cans of shoepeg corn and Mexi-corn. | |
| 1/4 c. | butter |
| 1/2 c. | onion, finely chopped |
| 1 | poblano pepper, finely chopped |
| 1 pinch | of salt |
| 2 | garlic cloves, minced |
| 1 c. | sour cream |
| 1 | egg, beaten |
| 1 (11 oz.) can | white shoepeg corn, drained |
| 1 (11 oz.) can | Mexi-corn |
| 1 (16 oz.) can | cream corn |
| 3 (4 oz.) cans | diced green chilies |
| 1 c. | shredded pepper jack cheese, divided |
| 1 (9 oz.) pkg. | corn muffin mix |
| salt and freshly ground pepper to taste | |
Melt butter in saucepan over medium-low heat. Add onion, poblano and salt and sweat until onion is soft and translucent, but not browned. Add garlic and cook for another 2-3 minutes. Set aside and let cool to room temperature.
Preheat oven to 350 degrees. In a large bowl, combine the onion mixture, sour cream, egg, corn, green chilies, and 1/2 c. of each cheese. Add the corn muffin mix and stir until moistened. Add salt and pepper to taste.
Pour mixture into greased 2 1/2 qt. round casserole dish. Bake for 45 minutes. Remove from oven, top with remaining cheese, then return to oven for another 15 minutes, oruntil top is well browned.
Per 1 cup serving=282 calories
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