CORN AND GREEN CHILI CASSEROLE
We live very close to the Mexican border, so recipes featuring corn and green chilies are popular here. This dish has always been a hit whenever I've taken it to a potluck dinner.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Prepare cornbread mixes according to package directions. Pour half of the batter into a greased 11x7-in. baking dish. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining cornbread batter. , Bake, uncovered, at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.
Nutrition Facts :
JIFFY® CORN CASSEROLE
My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!
Provided by Janice Anderson
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
- Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
- Bake in the preheated oven until casserole is firm, about 45 minutes.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 46.8 g, Cholesterol 125.3 mg, Fat 32.8 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 18.9 g, Sodium 993 mg, Sugar 11.2 g
GREEN CHILE CREAMED CORN
When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chilies with pickled jalapenos. -Pat Dazis, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.
Nutrition Facts : Calories 258 calories, Fat 17g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
GREEN CHILI CASSEROLE
This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
Provided by KGNEP
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
- Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
- Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 3.4 g, Cholesterol 116.1 mg, Fat 9.8 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 5.4 g, Sodium 745.5 mg, Sugar 2.3 g
GREEN CHILI AND CORN CASSEROLE
A delicious casserole which can be baked the day before and then reheated and served or served cold on a hot day.
Provided by Rick Young
Categories Corn
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first seven ingredients.
- Rinse seeds from chilis, chop the chilis and add to mixture.
- Pour into a greased casserole pan.
- Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).
GREEN CHILE CORN CASSEROLE
If you love making corn casserole with Jiffy mix, you're in luck with this Green Chile Corn Casserole! Spruce up the traditional corn casserole with green chiles and cheese. It makes for a delicious and unexpected holiday side dish.
Provided by Jamie Lothridge
Categories Side Dishes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Grease a 1 ½ quart baking dish.
- In a large bowl, whisk together the melted butter, eggs, and sour cream. Stir in the cream-style corn, corn kernels, green chiles and cheese. Mix to combine. Add the salt and corn muffin mix. Stir until well combined.
- Pour the mixture into the prepared baking dish and use a spatula to smooth the top. Bake for 40-55 minutes or until golden brown and the center is set.
Nutrition Facts : Calories 261 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 9 grams saturated fat, Sodium 357 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHILI-CORN CASSEROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.
- Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
- Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
- Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
- Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
- Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for another use.).
GREEN CHILI CORN CASSEROLE
I had this dish at a barbecue where everyone raved about how good it was. This is my best attempt to re-create it.
Provided by TexasHurricane
Categories Corn
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat over to 350°F.
- In a saucepan, combine both cans of corn, green chilies, cream cheese and cheddar cheese and cook over medium high heat until cheeses are melted. Stir frequently.
- Once the cheese are melted pour the mixture into a greased casserole dish and bake for 20 minutes.
- Top the casserole with the dried onion rings and bake for another 5 minutes.
Nutrition Facts : Calories 182.1, Fat 8.3, SaturatedFat 4.7, Cholesterol 22.8, Sodium 476.3, Carbohydrate 22.4, Fiber 2.4, Sugar 3.4, Protein 8.1
CORN AND GREEN CHILI TAMALE CASSEROLE
Provided by Sandy Stevens
Categories Beef Cheese Bake Casserole/Gratin Corn Fall Family Reunion Bon Appétit Las Vegas Nevada
Yield Makes 4 Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.
- Bake casserole until heated through and bubbling, about 35 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado and more salsa, if desired.
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