Quick Mexican Corn Casserole
This one-bowl Mexican casserole is full of vegetables, and hardly takes 10 minutes to whip up – just grate the cheese directly into the baking dish! And it tastes even better the next day! This recipe is an old family favourite, something my Mom baked every weekend when we were children. Perfectly easy for when you are tired of cooking, but have to!
1 can creamed corn
3 tablespoons fresh cream (optional)
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons prepared salsa
1 fresh or bottled jalapeno ( chopped fine )
3 tablespoons parsley ( finely chopped )
1/2 teaspoon oregano
1 cup grated cheddar cheese ( divided )
5 tablespoons breadcrumbs ( divided )
1 onion ( diced )
1 red pepper ( diced )
Preheat oven to 350°
In a medium-sized bowl beat eggs.
In a large bowl, mix one can of whole corn and one can of creamed corn. Whisk in eggs and cream until incorporated. Season...
See the full directions on my site