Cheesy Corn Casserole

Cheesy Corn Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons butter or margarine, room temperature

  • 8

    ounces cream cheese, softened

  • cups herb-flavored cornbread stuffing or crumbled cornbread

  • 3

    tablespoons diced green onions, including tops

  • 1

    small jar (4 ounces) diced pimientos or ½ large red bell pepper, diced

  • 1

    fresh or pickled jalapeño, seeded and chopped

  • 2

    cans (15 ounces each) whole-kernel corn, undrained

  • 1

    can (14.5 ounces) cream-style corn

  • 2

    large eggs, slightly beaten

  • cups shredded colby cheese

  • 1

    cup mozzarella, grated, divided

  • Salt and pepper, to taste

Directions

•Preheat oven to 350 degrees. Grease a 13-by-9-inch glass casserole pan; set aside. •In a large bowl, gently stir together the softened butter or margarine, cream cheese, stuffing or cornbread, green onions, pimientos or red bell pepper, jalapeño, kernel and cream-style corn, and eggs. Add the colby cheese and most of the mozzarella; pour into casserole. •Bake for 50 minutes, remove from oven and sprinkle with remaining mozzarella. Continue baking for an additional 10 minutes, or until browned. Servings: 8. Serving size: 1 cup. Per serving: 437 calories, 16 g protein, 26.2 g fat, 32 g carbohydrates, 3.2 g dietary fiber, 664 mg sodium, 6 g sugars, 118 mg cholesterol


Nutrition

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