Easy Poblano And Corn Casserole Recipes

Steps:

• 1. Preheat oven to 350 degrees. Brown ground beef in a skillet. Add onion, salt & pepper to taste. Once beef is browned, add the roasted and chopped poblano peppers, the can of soup and water. Stir to mix well. **If you cannot find Campbell's Cream of Poblano Soup in the stores where you live, use Cream of Celery and simmer about 20 minutes with about a half a cup of roasted, fine chopped poblano pepper. You do want the flavor of the pepper well infused throughout the dish. For that matter, you can use the Cream of Celery soup w/no poblano pepper for a little milder flavor. You decide for yourself. You can use the dried chiles, as long as you reconstitute in warm water for about an hour before using and chop well. Poblano chiles may be hard to find in some parts of the country.
• 2. In a 2 quart baking dish, spray with nonstick cooking spray or grease well. Spoon half of the cooked rice into the bottom of the dish and spread around evenly. Cover this with half of the soup/beef mixture. Cover this layer with half of the shredded cheese. Top with the rest of the rice, spread out, add the cilantro, the rest of the soup/beef mixture and top with remaining cheese. (As a tasty option, break up a couple of handsfull of real fried corn tortilla chips on top, then top w/cheese.)
• 3. Bake uncovered at 350 degrees for one hour. Remove from oven and let sit for 15-20 minutes before serving. Can serve with dinner rolls or with corn tortilla chips and your favorite salsa!
• 4. NOTE: For some who do not care for poblano peppers, you may use sweet bell pepper. Use green, red, yellow or a combination of all colors to make a milder tasting dish. When cooked in this way, poblano peppers are not usually spicy hot, but some can be a little spicy. If you are not accustomed to this, you may use the bell pepper and maybe try a little of the poblano to lighten the flavor a bit. Buen Probecho, Y'all!

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
• Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
• Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
• Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Steps:

• 1. Preheat the oven to Broil. Spray a 9 x 13-inch casserole dish with cooking spray.
• 2. Put the poblanos, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil for 10 minutes, or until the poblanos are blackened. Put the poblanos in a plastic zip-top bag and seal. Let stand 10 minutes.
• 3. Decrease the oven temperature to 350°F.
• 4. In a large skillet set over medium-high heat, combine the beef and onion. Cook, breaking up any lumps with the back of a spoon, until the beef is browned through, about 10 minutes. Drain off the fat, and then sprinkle with the cumin, 1/2 teaspoon of the salt, and the pepper.
• 5. Put half of the poblanos in the prepared casserole dish. Sprinkle with the cheese and top with the meat mixture. Arrange remaining poblanos over the meat.
• 6. Mix the flour and the remaining 1/2 teaspoon of the salt in a bowl. In a separate bowl, combine the beaten eggs, milk, and Tabasco. Gradually add the egg mixture to the flour and stir until smooth. Pour over the casserole.
• 7. Bake for 45 to 50 minutes, or until a knife inserted just off-center comes out clean. Let cool for 5 to 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
• Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
• Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
• Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
• Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.