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Mexicorn Casserole
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Description
A quick and easy casserole that I came up with on a busy weeknight. What’s great about it is that you can change up the seasonings and make it different every time!
Ingredients
- 2 cans Mexicorn (11 Oz. Each), Drained
- 1 can Chopped Green Chiles (4 Oz. Can)
- 1-½ cup Shredded Cheddar-jack, Divided
- 2 whole Eggs, Beaten
- 1 cup Half-and-half
- 30 whole Butter Flavor Crackers, Crushed Finely
- ½ teaspoons Salt, Or To Taste
- ½ teaspoons Sugar, Or To Taste
- ¼ teaspoons Ground Black Pepper, Or To Taste
Preparation
Preaheat oven to 350 degrees. Spray a casserole dish with cooking spray.
In a large mixing bowl, combine all ingredients but leave 1/2 cup of the cheddar jack aside.
Pour mixture into the prepared casserole dish.
Bake for 30 minutes.
Sprinkle the remaining 1/2 cup of cheese over the top and return to the oven for 15 minutes, or until cheese is melted and casserole is cooked through and bubbly.
If you’d like an extra flavor kick, add 1/2 teaspoon each of chili powder and cumin.
Enjoy!
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