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Mexican Potato and Corn Casserole Recipe

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This recipe for Mexican Potato and Corn Casserole is from Cooking With The Timm Family!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. potatoes, peeled and sliced
salt and pepper to taste
2 cups frozen cream-style corn
1 4 oz. green chilies, chopped
2 T. butter
2 cups buttermilk
2 T. chopped chives
2 cups grated Monterey Jack cheese
Directions:
Directions:
Butter a 9x13 pan. Arrange half of the potato slices in the dish. Season with salt and pepper. Sprinkle with half of the corn and half of the chilies. Dot with butter. Repeat layers. Pour the buttermilk over all. Bake in a 375º oven for 1 hour. Remove the casserole from the oven and sprinkle with chives. Top with the cheese, and return to the oven until the cheese melts.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Great eaters and great sleepers are incapable of anything else that is great. Henry IV of France

 

 

 

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