ORE-IDA SWEET HEAT CORN CASSEROLE
Chipotle chile powder brings a touch of heat to this easy, creamy, cheesy corn casserole with hash brown potatoes.
Provided by Ore-Ida
Categories Trusted Brands: Recipes and Tips Ore-Ida®
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees F.
- Mix eggs, sour cream, milk, onion powder and chipotle chile powder in large bowl until blended. Add hash brown potatoes, whole kernel corn, cream-style corn, shredded Cheddar cheese, and chopped peppers; mix well.
- Spoon into 13x9-inch pan sprayed with cooking spray.
- Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 37.3 g, Cholesterol 56.2 mg, Fat 8 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 4.4 g, Sodium 380.3 mg, Sugar 3.8 g
CHIPOTLE CHEDDAR CORN CASSEROLE
Make and share this Chipotle Cheddar Corn Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Coat the inside of a 9-inch square baking pan with cooking spray.
- Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
- Add in the flour; whisk until white bubbles form on the vegetables.
- Cook the flour for about 2 minutes, being careful not to burn the chipotle.
- Gradually add the milk and sugar and bring to a boil, whisking constantly.
- Add in corn; stir to blend.
- Pour the mixture into the prepared dish; sprinkle cheese over the top.
- Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
- Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
- Defrost casserole in the refrigerator overnight, if necessary.
- Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
- Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
- Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
- Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
- Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.
Nutrition Facts : Calories 314.4, Fat 15.8, SaturatedFat 9.3, Cholesterol 43.8, Sodium 147.2, Carbohydrate 35.7, Fiber 3, Sugar 9.8, Protein 11.9
CHEDDAR CHEESE CORN CASSEROLE
Family tradition demands corn casserole at Thanksgiving at my house. This is the one my mom has made since I was a kid, and we never have any left.
Provided by Felix4067
Categories Corn
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Saute onion and green pepper in butter.
- Add eggs, creamed corn can, corn and liquid, Jiffy mix, salt, sour cream and cheddar cheese.
- Pour into a 9x13 inch baking pan and bake for 45 minutes or until top is golden brown.
CHIPOTLE CHEDDAR CORN CASSEROLE RECIPE - (5/5)
Provided by á-3711
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Melt the butter in a large saucepan over medium heat. Add onion and chipotle; cook, stirring, until onion softens, 2 minutes. Whisk in the flour; cook, whisking, 2 minutes. Gradually whisk in the milk; stir in sugar. Heat, whisking, to a boil. Stir in the corn. Pour the mixture into a greased 9 inch square baking pan. Sprinkle cheese over top. Bake until bubbling and cheese is golden brown, 40-50 minutes.
CHIPOTLE CHEDDAR CHICKEN CORN CHOWDER
Make and share this Chipotle Cheddar Chicken Corn Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a big pot over medium heat, warm the oil.
- Add in the onions, bell pepper, and garlic; saute until tender, about 5 minutes.
- Add in the stock and potatoes; bring to a boil.
- Decrease heat to med-low and simmer, covered, until the potatoes are tender, about 20 minutes.
- Stir in the corn and chipotle.
- In a bowl, whisk together the flour and milk; stir it into the soup.
- Increase heat to med-high and stir until thickened, about 5 minutes.
- Decrease heat to med-low and add the chicken, tomato, cheese, parsley, salt, and pepper to taste.
- Simmer, uncovered, until the flavors are blended and the cheese is melted, 10-15 minutes (do not boil after the cheese has been added).
- Taste and adjust seasoning.
Nutrition Facts : Calories 358.1, Fat 11.2, SaturatedFat 3.9, Cholesterol 45.2, Sodium 549.8, Carbohydrate 44.7, Fiber 4.3, Sugar 10.8, Protein 22.1
CHIPOTLE RICE CASSEROLE
A smoky, cheesy creme sauce blends together nutritious canned beans and fragrant spices in this meatless dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of the cheese and the cooked rice.
- In 2-quart saucepan, heat oil over low heat. Stir in flour, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, broth, cumin and garlic salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.
- Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining 1/2 cup cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.
Nutrition Facts : Calories 580, Carbohydrate 76 g, Cholesterol 30 mg, Fat 3, Fiber 13 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 14 g, TransFat 0 g
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