Colorful Corn Casserole Recipe

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Colorful Corn Casserole Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 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 whole milk
  • 2 large 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 shredded Monterey Jack cheese
  • 1 cup seasoned bread crumbs

Directions

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 13x9-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 in the center comes out clean. Yield: 12 servings.
Originally published as Colorful Corn Casserole in Taste of Home Christmas Annual Annual 2011, p53

Nutritional Facts

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

  • 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 whole milk
  • 2 large 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 shredded Monterey Jack cheese
  • 1 cup seasoned bread crumbs
  1. 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.
  2. In a large bowl, combine the eggs, corn, chilies, salt and pepper. Stir in pepper mixture and Monterey Jack cheese. Transfer to a greased 13x9-in. baking dish.
  3. 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 in the center comes out clean. Yield: 12 servings.
Originally published as Colorful Corn Casserole in Taste of Home Christmas Annual Annual 2011, p53

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