Spicy Easy Corn Casserole (Without Egg!)
This straightforward casserole is perfect for using up canned goods. It combines creamed corn, whole kernel corn, black beans, diced tomatoes and green chillies with a corn muffin mix base. Topped with crushed tortilla chips, fried onions and melted cheese, it bakes into a hearty, spicy dish ideal for feeding a crowd. Preparation is minimal, making it a convenient weeknight option.
Ingredients
- 1 (15 ounce) can creamed corn (as is)
- 1 (4 ounce) can diced green chilies, rinsed and drained
- 1 (15 ounce) can whole kernel corn, rinsed and drained
- 1 (15 ounce) can petite diced tomatoes (as is)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 tablespoon Mexican seasoning, your choice
- 1 (8 ounce) box corn muffin mix (Jiffy classic)
- 12 ounces light sour cream
- 1/2 cup corn tortilla chips (crushed, approx)
- 1/3 cup french's French-fried onions (approx)
- 1/2 cup monterey jack cheese (shredded, approx)
- 1/2 cup cheddar cheese (shredded, approx)
Method
- Place the can of creamed corn into a large mixing bowl.
- Rinse and drain the green chillies, whole kernel corn and black beans before adding them to the bowl.
- Tip in the can of petite diced tomatoes.
- Sprinkle over the Mexican seasoning and toss everything together until well coated.
- Stir in the corn muffin mix and the full container of light sour cream, mixing thoroughly.
- Coat a 13 x 9 casserole dish with cooking spray and transfer the mixture into it.
- Bake at 350F for 45-50 minutes until the top appears set.
- While the casserole bakes, combine the crushed tortilla chips, French-fried onions, Monterey Jack and cheddar cheeses in a separate bowl.
- Once baked, remove the casserole and scatter the topping mixture evenly over the surface.
- Return the dish to the oven and broil for 5-8 minutes until the topping is crispy and the cheese has melted.
- Season with salt and pepper before serving.
Nutrition (per serving)
Sodium1404200 mg
Recipe details
CategoryOne Dish Meal
Authorthe80srule
