"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Green Chili Corn Casserole Recipe

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This recipe for Green Chili Corn Casserole, by , is from IDC Fundrasing Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Castillo
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
¼ c. butter
½ c. onion finely chopped onion
2 med. Fresh jalepeno peppers, finely chopped (you may omit seeds if you don’t want spicy casserole)
½ c. red or green sweet bell pepper. Finely chopped
1 pinch of salt
2 gloves, garlic minced
1 c. sour cream
1 egg beaten
1 can (11 oz.) white shoepeg corn, drained
1 can (11 oz.) mexi-corn, drained
1 can (16 oz.) creamed corn
2 small cans (or) 4 oz. of diced green chilies
1 cup of shredded (or) crumbs, sharp cheddar cheese
1 cup of shredded (or) crumbs, pepper jack cheese
1 reg pkg. Corn muffin mix.
¼ tsp. black pepper

Directions:
Directions:
Melt butter in saucepan over med/low heat. Add onion, jalepenos, and pinch of salt and chopped bell pepper(no seeds). Sautee until onion is translucent (but) not browned. Add garlic and cook slowly for another 2-3 minutes. (Set aside and let it cool for a few minutes).

Pre-Heat oven to 350 degree. In a large bowl, combine the onion mixture, sour cream, egg, corn, green chilies, and ½ cup of each cheese. Add the corn muffin mix, and stir until moistened. Add salt and pepper to taste.

Pour mixture into greased (spray pam) 2 ½ quart round casserole dish. Bake for 45 minutes. Remove from oven, top with the remaining cheese, then return to oven for additional 15 minutes, or until top is browned. Enjoy!

Number Of Servings:
Number Of Servings:
0
Preparation Time:
Preparation Time:
0

 

 

 

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