Mexican Corn Stuffing Casserole
Treat your family with this tempting stuffing dish and they will yell olé! Perfect with chicken or turkey but also goes great with beef or pork.
5 cups crumbled corn bread
1 (15-ounce) can creamed corn
3/4 cup diced onion
3/4 cup diced red bell pepper
1 (4-ounce) can ORTEGA Diced Green Chiles
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 large egg, lightly beaten
2 teaspoons finely chopped fresh cilantro
2 teaspoons hot pepper sauce
- Preheat oven to 350°F (175°C). Grease 2-quart baking dish.
- Bake cornbread crumbs on baking sheet, stirring occasionally, for 20 minutes or until lightly toasted.
- Combine corn, onion, bell pepper, chiles, cheddar cheese, Monterey Jack cheese, egg, cilantro and hot pepper sauce in large bowl. Add cornbread; toss to evenly mix. Do not overmix. Transfer to prepared baking dish; cover.
- Bake for 35 to 40 minutes; uncover. Bake for an additional 10 minutes or until heated through and top is golden brown.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.