
By Annessa Brady
Creamy Fiesta Corn Casserole
6 steps
Prep:10minCook:30min
Creamy casserole made with corn and peppers in a cheesy sour cream sauce topped with crispy breadcrumbs.
Updated at: Thu, 17 Aug 2023 11:27:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories246.6 kcal (12%)
Total Fat14.4 g (21%)
Carbs24.2 g (9%)
Sugars3.9 g (4%)
Protein8.1 g (16%)
Sodium404.1 mg (20%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

2 Tbspextra virgin olive oil

1 Tbspbutter

1white onion
medium, or yellow, diced

1green bell pepper
small, diced

1orange bell pepper
small, diced

1jalapeno pepper
small, finely diced

2cloves garlic
minced

1 ½ Tbspall purpose flour

½ cuplow sodium chicken stock

½ cuphalf and half

¼ cupsour cream

1 cupcheddar cheese
fresh grated

4 cupsfrozen corn

½ cupseasoned breadcrumbs

salt
to taste

pepper
to taste

salt
to taste

pepper
to taste
Instructions
Step 1
Pre-heat oven to 350°F. Butter or spray a 9x9 inch baking dish with non-stick spray. Set aside.
Step 2
Heat olive oil and butter in a large Dutch oven over medium heat. Add onion onions and peppers, sauté 3-4 minutes.
Step 3
Stir in garlic, cook for 1-2 minutes.
Step 4
Sprinkle in flour, cook for 1 minute. Stir in chicken stock.
Step 5
Stir in half and half, sour cream and cheese. Fold corn into cream mixture, salt and pepper to taste.
Step 6
Pour corn mixture into baking dish. Top with bread crumbs and bake 20-25 minutes until brown and bubbly.
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Notes
4 liked
0 disliked
Delicious
Go-to
Easy
Makes leftovers
Spicy