Chipotle Cheddar Corn Casserole Recipe 55 Recipes

THE BEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

CHIPOTLE CHEDDAR CORN CASSEROLE

Steps:

• Coat the inside of a 9-inch square baking pan with cooking spray.
• Melt butter in a medium saucepan over medium heat; add in onion and chipotle; saute about 2 minutes, until the onion begins to soften.
• Add in the flour; whisk until white bubbles form on the vegetables.
• Cook the flour for about 2 minutes, being careful not to burn the chipotle.
• Gradually add the milk and sugar and bring to a boil, whisking constantly.
• Add in corn; stir to blend.
• Pour the mixture into the prepared dish; sprinkle cheese over the top.
• Preheat oven to 350°; Bake for 30 minutes, until the casserole is bubbling and the cheese is golden brown; serve hot.
• Make Ahead or OAMC: after step 7-cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
• Defrost casserole in the refrigerator overnight, if necessary.
• Preheat oven to 350°; let casserole come to room temperature for about 30 minutes.
• Bake for 30 minutes, until casserole is bubbling and the cheese is golden brown; serve hot.
• Variations: Parmesan-Crusted Corn Casserole with Sun-Dried Tomatoes-substitute ¼ cup finely chopped sun-dried tomatoes for the chipotle and freshly grated Parmesan cheese for the cheddar.
• Green Chile Corn Casserole: substitute one 4-ounce can chopped green chiles, rinsed and drained, for the chipotles, and substitute pepper Jack cheese for the cheddar.
• Creamy Herbed Corn Casserole: omit the chipotle and add 2 teaspoons chopped fresh tarragon to the onion while sautéing; substitute either shredded Gruyere or sliced Brie cheese for the cheddar.

CHIPOTLE CHEDDAR CORN CASSEROLE RECIPE - (5/5)

Steps:

• Preheat oven to 350. Melt the butter in a large saucepan over medium heat. Add onion and chipotle; cook, stirring, until onion softens, 2 minutes. Whisk in the flour; cook, whisking, 2 minutes. Gradually whisk in the milk; stir in sugar. Heat, whisking, to a boil. Stir in the corn. Pour the mixture into a greased 9 inch square baking pan. Sprinkle cheese over top. Bake until bubbling and cheese is golden brown, 40-50 minutes.

CHIPOTLE RICE CASSEROLE

Steps:

• Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of the cheese and the cooked rice.
• In 2-quart saucepan, heat oil over low heat. Stir in flour, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, broth, cumin and garlic salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.
• Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining 1/2 cup cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.

ORE-IDA SWEET HEAT CORN CASSEROLE

Steps:

• Heat oven to 375 degrees F.
• Mix eggs, sour cream, milk, onion powder and chipotle chile powder in large bowl until blended. Add hash brown potatoes, whole kernel corn, cream-style corn, shredded Cheddar cheese, and chopped peppers; mix well.
• Spoon into 13x9-inch pan sprayed with cooking spray.
• Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.