Monday, April 13, 2009

Corn & Green Chili Casserole

This has got to be one of my all-time favorite side dishes. It is crispy on top, creamy inside, cheesy, and has a southwestern flair from the green chilies..Yumm...

The recipe:

2 eggs


1 can of creamed corn & 1 can of drained corn kernels


4 oz can of diced green chilies & 8 oz sour cream


1/2 onion, diced & 1 box of Jiffy corn muffin mix


1-1/2 C shredded cheddar & 1/2 stick of melted butter


Put it in a 9X13 baking dish or two smaller ones (sprayed with Pam)


Bake for 45 minutes at 350 degrees. I par-baked this one for only 30 minutes so that I could transport it to my parents and finish it off in their oven before serving.


Enjoy!


Corn & Green Chili Casserole

2 eggs
1 can of creamed corn
1 can of drained corn kernels
4 oz can of diced green chilies
8 oz sour cream
1/2 onion, diced
1 box of Jiffy corn muffin mix
1-1/2 C shredded cheddar
1/2 stick of melted butter

Mix all ingredients and bake at 350 degrees for 45 minutes.

You do not have to mix the ingredients in steps. Just throw it all together. You can omit the onions if you're weird about onions, but honestly, you do not taste them. They just add to the over all moist & creamy texture. You can also use other types of shredded cheese...maybe colby, pepperjack, etc...Might also be a good idea to top the casserole with 1/2 C. of cheese...You can't ever have too much cheese.

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