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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I gave a makeover to an old family favorite. I added some color with the onion, peppers and chiles. It was so well like that this version is now a new family favorite.Jill Cox, Lincoln, Nebraska Ingredients:
1/2 cup each finely chopped sweet red pepper, orange pepper and red onion |
1/4 cup plus 1/3 cup butter, divided |
4 ounces cream cheese, cubed |
1/4 cup milk |
2 eggs, beaten |
4 cans (15-1/4 ounces each) gold and white corn, drained |
1 can (4 ounces) chopped green chilies |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup seasoned bread crumbs |
Directions:
1. In large skillet, saute peppers and onion in 1/4 cup butter until tender. Remove from the heat; stir in cream cheese and milk until blended.
2. In a large bowl, combine the eggs, corn, chilies, salt and pepper. Stir in pepper mixture and Monterey Jack cheese. Transfer to a greased 13-in. x 9-in. baking dish.
3. Melt remaining butter; add bread crumbs and toss to coat. Sprinkle over corn mixture. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
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