12 low baked corn casserole Recipes

whole wheat tortillas, canola oil cooking spray (3 sprays ), lean ground turkey or 1 lb ground chicken, tomato sauce, tabasco sauce, low-fat cheddar cheese or 1 cup mexican blend cheese, fat-free refried beans, baked corn tortilla chips, crushed, low-fat sour cream (optional), salsa (optional), lettuce (optional), diced onion (optional), diced green pepper (optional)

olive oil, divided, onion, chopped, garlic cloves, minced, jalapeno pepper, minced, chili powder, cumin, ground black pepper, veggie crumbles (such as lightlife smart ground), baked corn tortilla chips, pinto beans, rinsed and drained, fresh lime juice, tomatoes, chopped seeded (or use canned , diced tomatoes), fresh cilantro, minced, salt, monterey jack cheese, shredded, nonfat sour cream, green onions, chopped, ripe olives, sliced

lean ground beef, taco seasoning mix, low sodium chicken broth, all-purpose flour, low-fat sour cream, green chilies, diced, corn tortilla chips, grated monterey jack cheese or 2 cups cheddar cheese, green onion, sliced

thawed frozen whole kernel corn, tomato paste, chopped tomatoes, jalapeno peppers, chopped (optional), green pepper, chopped, onion, chopped, lean ground beef, lite olive oil, sliced green olives, ground cumin, salt, allspice, chili powder, hot pepper sauce, yellow cornmeal, all-purpose flour, yellow cornmeal, sugar, baking powder, butter or 3 tbsp margarine, melted, low-fat milk, egg, lightly beaten, sharp cheddar cheese, grated, jalapeno pepper, finely chopped

extra lean ground beef, dark red kidney beans, drained & rinsed, diced tomatoes with basil oregano and garlic, canned diced green chiles (mild ), reduced-sodium taco seasoning mix, corn tortillas (12, 6-inch tortillas), shredded low-fat cheddar cheese

all-purpose flour, whole wheat flour, cornmeal or 1 cup polenta, sugar, baking powder, salt, ground sage, white pepper, eggs, milk, canola oil, chopped jalapenos (optional), butter, chopped celery, chopped green bell pepper, sliced green onion, frozen corn kernels, hot dogs , quartered lengthwise and sliced, low-fat cheddar cheese, shredded

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.

all-purpose flour, yellow cornmeal, sugar, baking powder, salt, low-fat milk, vegetable oil, egg white, ears shucked corn, fat-free , less-sodium chicken broth, diced lean ham (about 6 oz), chopped green onions, salt, black pepper, shredded reduced-fat sharp cheddar cheese, egg, fresh chives (optional)

water, frozen baby lima beans, thawed, chopped green bell pepper, chopped onion, chopped extra-lean ham (about 6 oz), shredded reduced-fat sharp cheddar cheese, worcestershire sauce, no-salt-added cream-style corn, vegetable cooking spray, skim milk, chopped green onions, low-fat biscuit and baking mix

chopped turkey, cooked white rice, fat-free cream of mushroom soup, milk, soy sauce, mrs. dash seasoning mix, low-fat cheese, green beans, corn, crush baked potato chips