Corn-And-Green Chile Casserole

Name: Corn-And-Green Chile Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 425 grams cream-style corn; 128 grams chopped green chiles, drained; 237 milliliters frozen whole-kernel corn, thawed; 4 larges egg whites, lightly beaten; 2 garlic cloves, minced; 158 milliliters finely chopped onion; 0 teaspoons pepper; 0 teaspoons salt; 170 grams 1/2 cups reduced-fat shredded sharp Cheddar cheese; 118 milliliters yellow cornmeal; 355 milliliters diced yellow squash

Corn-And-Green Chile Casserole is a gluten free and vegetarian recipe with 4 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 402 calories, 20g of protein, and 17g of fat. It works well as a rather inexpensive main course. If you have garlic cloves, cornmeal, pepper, and a few other ingredients on hand, you can make it. To use up the egg whites you could follow this main course with the Banana Pudding as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 42

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Oven

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add onion and squash; saut 4 minutes or just until onion begins to brown.

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Squash

Onion

Remove from heat.

Stir in 1 cup cheese, corn, and next 8 ingredients.

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Cheese

Corn

Place mixture in an 11 x 7-inch baking dish coated with cooking spray.

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Cooking Spray

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Baking Pan

Bake at 425 for 25 minutes or until center is set. Top with remaining 1/2 cup cheese.

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Cheese

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Oven

Bake an additional 5 minutes or until cheese melts.

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Cheese

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Oven

Garnish with cilantro, if desired.

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Cilantro

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Oven

Frying Pan

Baking Pan

Ingredients

Servings:

1teaspoon

baking powder 425grams

cream-style corn 128grams

chopped green chiles, drained 237milliliters

frozen whole-kernel corn, thawed 4larges

egg whites, lightly beaten 2

garlic cloves, minced 158milliliters

finely chopped onion 0teaspoons

pepper 0teaspoons

salt 170grams

1/2 cups reduced-fat shredded sharp Cheddar cheese 118milliliters

yellow cornmeal 355milliliters

diced yellow squash

Recommended wine: Cava, Grenache, Shiraz

Chili works really well 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. One wine you could try is Cava Mestres Reserva Brut 1312. It has 4.6 out of 5 stars and a bottle costs about 19 dollars.