Green Chile Corn Casserole Food

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.

GREEN CHILI AND CORN CASSEROLE

Steps:

• Combine the first seven ingredients.
• Rinse seeds from chilis, chop the chilis and add to mixture.
• Pour into a greased casserole pan.
• Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).

SOUTHWEST GREEN CHILE CORN CASSEROLE

Steps:

• Place all ingredients in slow cooker and cook on low for 3 hours.
• This can also be baked in the oven at 350 for 30-40 minutes.

GREEN CHILI CORN CASSEROLE

Steps:

• Preheat over to 350°F.
• In a saucepan, combine both cans of corn, green chilies, cream cheese and cheddar cheese and cook over medium high heat until cheeses are melted. Stir frequently.
• Once the cheese are melted pour the mixture into a greased casserole dish and bake for 20 minutes.
• Top the casserole with the dried onion rings and bake for another 5 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.

CHILI-CORN CASSEROLE

Steps:

• Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.
• Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
• Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
• Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
• Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
• Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for another use.).

FRESH CORN GREEN CHILE CASSEROLE

Steps:

• Preheat oven 350* Spray oil a 8"x8"x2" pan. Cut corn off the cob. Combine; corn, cornmeal, sugar, salt, baking powder, 1 T oil, in food processor. Process until well combined, add enough chicken broth to make a spreadable paste>>>not too soupy, it should hold it's shape and spread easily. Spread 1/2 in prepared pan.
• Cut cheese into 1/2" sticks. Stuff each chili with a stick of cheese. Lay stuffed chilies side by side on the corn masa. Spread remaining corn masa over the chilies. Drizzle with 1T oil, cover and bake 30 to 40 minutes. In the last 10 minutes uncover and if you wish sprinkle with additional cheese.

SHOEPEG CORN WITH GREEN CHILE CASSEROLE

Steps:

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