13 two corn casserole Recipes

frozen corn , whole kernel, hominy, drained and rinsed, divided, black pepper , freshly milled, salt, diced green chilies (divided ), sour cream (divided ), monterey jack cheese (shredded, divided ), butter (softened and divided ), dried chervil

chicken, without skin and bones, lime juice, olive oil, garlic, minced, butter, an onion, diced, red bell pepper, diced, poblano pepper, diced, ro-tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno), ancho chile powder, cumin, chicken broth, flour, cayenne pepper, half and half, sour cream, cilantro, chopped, grated pepper jack and cheddar, corn tortillas, salt and pepper to taste.

crushed tortilla chips, shredded/cubed cooked chicken, pinto beans, red kidney beans, corn, drained, tomato sauce, prepared salsa, chopped onion, green bell pepper, chopped small, garlic , from a jar or 2 cloves , chopped, salt and black pepper, shredded monterey jack cheese or 12 oz cheddar cheese (or combination of the two), chopped tomato, shredded lettuce, sour cream, salsa

lean ground beef (90% lean), whole kernel corn, drained, condensed cream of chicken soup, undiluted, shredded cheddar cheese, divided, milk, sour cream, onion powder, pepper, frozen tater tots

ground beef, onion, finely chopped, minced fresh garlic (or to taste), bell pepper (use red or green, seeded and chopped ), seasoning salt, black pepper, water, dried chili pepper flakes (or to taste), taco sauce (can use two bottles of if desired), diced green chilies, sliced ripe olives, drained and divided (can use green or black (), taco seasoning mix, taco shells or 1 (4 1/2 oz) package white corn tortillas, broken into pieces, shredded cheddar cheese, divided, firm tomato (can use 2 tomatoes), sliced green onions (optional)

pork roast; boiled with celery and onions until tender or crock pot it. (i use a pressure cooker for this part and shred the meet afterwards), onion, stalks celery, sauce, onion, green enchilada sauce (i use mild ), bell pepper (optional), sliced olives, salt, garlic powder, pepper, corn tortillas, egg, curd cottage cheese (low fat or non fat won tsp hurt this recipe at all), monterey jack cheese (or enough to make two layers), shredded cheddar cheese

whole kernel corn, creamed corn, sour cream, corn muffin mix, corn oil, pepper jack cheese

ready-to-serve lentil soup (vegetarian ), black beans, rinsed and drained, fresh mushrooms, quartered, sliced carrot, frozen whole kernel corn, pearl barley, bulgur, chopped onion, black pepper (or to taste), salt (or to taste), water, shredded cheddar cheese

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

ground beef or 1 lb ground turkey, chili, tortilla chips, sour cream, shredded mexican blend cheese, mexican-style corn

lean ground beef, chopped onion, garlic, two 10-oz cans) your favorite enchilada sauce with green chiles & onion ortega is good, sliced ripe olives, corn tortillas, shredded cheddar cheese, sliced green onions (optional)