Makeover Monterey Jack Corn Bake Food

BAKED JACK CORN

Steps:

• 1. Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10-inch quiche dish or 2 qt. baking dish.
• 2. Bake at 350 degrees F for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with cheddar cheese, and bake 5 more minutes.
• 3. Let stand 10 minutes before serving.

CHEESY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.

MONTEREY JACK CASSEROLE

Steps:

• Preheat oven to 350*.
• In skillet, brown ground beef.
• Add onion; reduce heat and saute 5 minutes.
• Drain excess fat.
• Place 2 cups of crushed corn chips in bottom of greased 1 1/2 quart dish.
• Layer ground beef over chips.
• Pour enchilada sauce over beef.
• Top with cheese.
• Bake 20-30 minutes or until bubbly and heated through.
• Sprinkle remaining corn chips over top of casserole.
• Bake additional 5 minutes.
• Top individual servings with sour cream, if desired.

CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE

Steps:

• Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
• Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
• Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
• Cut corn bread into squares.