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Colorful Corn Casserole

 Colorful Corn Casserole
I gave a makeover to an old family favorite. I added some color with the onion, peppers and chiles. It was so well like that this version is now a new family favorite.—Jill Cox, Lincoln, Nebraska
12 ServingsPrep: 20 min. Bake: 35 min.


  • 1/2 cup each finely chopped sweet red pepper, orange pepper and red onion
  • 1/4 cup plus 1/3 cup butter, divided
  • 4 ounces cream cheese, cubed
  • 1/4 cup milk
  • 2 eggs, beaten
  • 4 cans (15-1/4 ounces each) gold and white corn, drained
  • 1 can (4 ounces) chopped green chilies
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup seasoned bread crumbs


  • In large skillet, saute peppers and onion in 1/4 cup butter until
  • tender. Remove from the heat; stir in cream cheese and milk until
  • blended.
  • In a large bowl, combine the eggs, corn, chilies, salt and pepper.
  • Stir in pepper mixture and Monterey Jack cheese. Transfer to a
  • greased 13-in. x 9-in. baking dish.
  • Melt remaining butter; add bread crumbs and toss to coat. Sprinkle
  • over corn mixture. Bake, uncovered, at 325° for 35-40 minutes or
  • until a knife inserted near the center comes out clean. Yield: 12
  • servings.

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Colorful Corn Casserole (continued)

Nutritional Facts: 1/2 cup equals 279 calories, 15 g fat (8 g saturated fat), 72 mg cholesterol, 834 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein.