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Mexican Corn And Cheese Casserole

Thrifty.Chef's picture
Ingredients
  Sweet corn/1 package of 10 ounces frozen whole-kernel corn, thawed 2 Cup (32 tbs) (Fresh, Cut From 4 Medium-Size Ears)
  Canned whole green chilies 4 Ounce, rinsed, seeded, and chopped (1 Can)
  Shredded sharp cheddar cheese 3 Ounce (3/4 Cup)
  Sour cream/Plain yogurt 1 Cup (16 tbs)
  Egg 1 , lightly beaten
  Salt 1⁄2 Teaspoon
  Butter/Margarine 2 Tablespoon, melted
Directions

1. Preheat the oven to 400°F. In a mixing bowl, combine the corn, chiiies, cheese, sour cream, egg, salt, and butter.
2. Pour the mixture into a buttered 8"x 8"x 2" baking dish, and bake, uncovered, for 30 to 35 minutes, or until a knife inserted in the center of the casserole comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1389 Calories from Fat 938

% Daily Value*

Total Fat 106 g163.8%

Saturated Fat 59.3 g296.4%

Trans Fat 0 g

Cholesterol 471.5 mg157.2%

Sodium 2306.1 mg96.1%

Total Carbohydrates 83 g27.8%

Dietary Fiber 11.4 g45.5%

Sugars 19.7 g

Protein 45 g89.3%

Vitamin A 80.5% Vitamin C 107.8%

Calcium 94.3% Iron 25.8%

*Based on a 2000 Calorie diet

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Mexican Corn And Cheese Casserole Recipe