Shoepegcornwithgreenchilecasserole Recipes

CORN AND GREEN CHILE CHOWDER

Steps:

• Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
• In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
• Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

SHOEPEG CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
• Combine crushed crackers with melted butter and sprinkle on top of vegetables.
• Bake in preheated oven for 45 minutes.

GREEN CHILI CASSEROLE

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.

SHOEPEG CORN WITH GREEN CHILE CASSEROLE

Steps:

• Mix all ingredients into a casserole dish.
• Bake at 350 degrees for 35 minutes.
• Stir before serving.

SHOEPEG CORN & GREEN CHILE CASSEROLE

Steps:

• Melt butter in a large saute pan on medium heat.
• Add onions and saute until translucent.
• Add corn and green chiles (including juices), stirring until warmed through.
• Stir in sour cream, Monterey Jack, salt& pepper and mix well until cheese just starts to melt.
• Transfer to a 9x13 casserole dish and bake at 350 for 20 minutes.

GREEN CHILE CORN CASSEROLE

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.

CORN AND GREEN CHILI CASSEROLE

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.

SHOEPEG CORN CASSEROLE

Steps:

• In a large bowl, combine the first seven ingredients. Transfer to a greased 2-qt. baking dish. Sprinkle with the cracker crumbs; drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

GREEN CHILE CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Tear 6 of the tortillas into bite-size pieces; spread in bottom of baking dish.
• Layer 1 can of the green chiles and half of the Monterey Jack cheese over tortillas. Sprinkle with jalapeño chili if desired. Repeat with remaining tortillas, green chiles and Monterey Jack cheese. Sprinkle with Cheddar cheese.
• In small bowl, beat eggs, egg whites, milk, salt and pepper until well blended; pour slowly over casserole.
• Bake uncovered 45 to 50 minutes or until set and golden brown. Serve with salsa.