Cuernavaca Casserole
A savory casserole combining cheesy, creamy corn and rice with a hint of spice, perfect for family dinners or potlucks seeking comforting, hearty flavors.
Ingredients
Instructions
- In a small mixing bowl, mix the corn meal, salt, and baking soda.
- In a large mixing bowl, combine milk, vegetable oil, beaten eggs, hot pepper sauce, chopped onion, chopped green chilies, creamed corn, and cooked rice.
- Blend in the corn meal mixture until well combined.
- Pour the mixture into a greased 12 x 7 1/2 x 2-inch baking dish.
- Bake at 350°F (175°C) for 35 to 40 minutes until golden and set.
Tips & Substitutions
For a creamier texture, consider adding a cup of sour cream to the mixture. You can substitute the Cheddar cheese with Monterey Jack or a blend of your favorite cheeses for a different flavor profile. If you prefer a milder dish, reduce the hot pepper sauce or omit the green chilies. Additionally, using leftover cooked quinoa instead of rice can add a nutritious twist, making it a versatile vegetarian dish.
Serving Suggestions
Serve the Cuernavaca Casserole warm, garnished with fresh cilantro or sliced avocado for added flavor. It pairs beautifully with a side of Mexican-style black beans or a fresh garden salad. For a complete meal, consider serving it alongside Night Before Breakfast Goodies for brunch or as a hearty main dish at dinner gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 1-2 minutes or until heated through. For best results, you can also reheat the casserole in the oven at 350°F (175°C) for about 15-20 minutes, covering it with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Cuernavaca Casserole contains roughly 335 calories, with 12g protein, 38g carbohydrates, and 16g fat. It is an excellent source of vitamin A (32% of the Daily Value), protein (24% of the Daily Value), and calcium (24% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1655mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance, cover it tightly, and store it in the refrigerator. Just remember to adjust the baking time if it’s chilled; it may need a few extra minutes in the oven to heat through completely.
Is there a gluten-free option for this recipe?
Yes, you can easily make this casserole gluten-free by ensuring that your corn meal is certified gluten-free. This will allow you to enjoy the dish without gluten, while still keeping the delicious flavors intact.
What can I substitute for the corn meal?
If you don't have corn meal on hand, you can substitute it with polenta or even use crushed tortilla chips for added texture. Just keep in mind that this may slightly alter the flavor of the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).