Quick Corn And Chili Casserole
A hearty casserole blending sweet corn, spicy chilies, and sharp cheddar, perfect for quick weeknight dinners or casual gatherings with bold flavors and comforting textures.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix together the cream-style corn, beaten eggs, cornmeal, minced garlic, and vegetable oil.
- Pour half of the corn mixture into a greased 2-quart casserole dish.
- Sprinkle the minced green chilies and grated Cheddar cheese over the mixture.
- Pour the remaining half of the corn mixture on top of the cheese layer.
- Bake for 45 minutes or until the mixture is firm and lightly golden.
- Serve immediately.
Tips & Substitutions
For a creamier texture, you can add a cup of sour cream or Greek yogurt to the corn mixture. If you want to spice things up, consider using jalapeños instead of green chilies. Make sure to adjust the baking time if you double the recipe, as it may need a bit longer to cook through. This dish is a great way to use leftover corn from other American recipes.
Serving Suggestions
This casserole pairs beautifully with Golden Whipped Potatoes for a comforting meal. Serve with a simple green salad or a side of your favorite snack mix for added crunch. It also makes a great brunch dish and can be topped with fresh cilantro or avocado slices to elevate the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for 15-20 minutes until warmed through. You can also microwave individual portions for quick meals, ensuring they're heated evenly by stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Corn And Chili Casserole contains roughly 661 calories, with 17g protein, 99g carbohydrates, and 23g fat. It is an excellent source of protein (35% of the Daily Value), calcium (33% of the Daily Value), and vitamin A (29% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 800mg per serving (35% 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 use fresh corn instead of cream-style corn?
Yes, you can use fresh corn. However, you may need to add a little cream or milk to mimic the consistency of cream-style corn. Fresh corn adds a nice crunch and sweetness, making the casserole even more delightful.
Is there a way to make this recipe gluten-free?
Absolutely! Substitute the cornmeal with a gluten-free cornmeal or use a gluten-free flour blend. Always check the labels of your ingredients to ensure they are gluten-free, especially the baking powder if used.
Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and cover it tightly in the refrigerator for up to 24 hours. When you're ready to bake, simply preheat the oven and add an extra 10-15 minutes to the baking time, as it will be starting cold.
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).