Cheesy Chile Corn Casserole

Cheesy Chile Corn Casserole
You can never have too many side dish recipes, so give Cheesy Chile Corn Casserole a try. This recipe serves 6. Watching your figure? This gluten free recipe has 211 calories, 3g of protein, and 12g of fat per serving. It is perfect for Autumn. Head to the store and pick up butter, chiles, dash ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Heat the oven to 350°F. Stir the soup, milk, butter, pepper, corn, chiles and 2/3 cup onions in a 1 1/2-quart casserole.
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ButterButter
Chili PepperChili Pepper
OnionOnion
PepperPepper
CornCorn
MilkMilk
SoupSoup
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2
Bake for 25 minutes or until the corn mixture is hot and bubbling. Stir the corn mixture.
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CornCorn
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3
Sprinkle the remaining onions over the corn mixture.
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OnionOnion
CornCorn
4
Bake for 5 minutes or until the onions are golden brown.
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Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Castellroig Cava Brut. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.
Castellroig Cava Brut
Castellroig Cava Brut
Aroma of white flowers with notes of stone fruits and light citric touches on the palate.Blend: 45% Xarel-lo, 30% Macabeo, 25% Parellada
DifficultyMedium
Ready In45 m.
Servings6
Health Score1
Dish TypesSide Dish
OccasionsFallWinter
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