Makeover Monterey Jack Corn Bake Recipes

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CHEESY VEGETABLE CASSEROLE



Cheesy Vegetable Casserole image

I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. -Irene Redick, Trenton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium onion, chopped
5 tablespoons butter, divided
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 package (16 ounces) frozen corn, thawed
2 cups shredded Colby-Monterey Jack cheese
2 teaspoons brown sugar
1/2 cup dry bread crumbs
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.

Nutrition Facts : Calories 359 calories, Fat 22g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 624mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

BAKED JACK CORN



Baked Jack Corn image

A great side for barbecued meats or anytime you wish.

Provided by Daily Inspiration S

Categories     Side Casseroles

Time 55m

Number Of Ingredients 9

2 large eggs
1 1/2 c sour cream
2 c fresh corn kernels
1 pkg 8-oz. pkg. monterey jack cheese, cut into 1/2 inch cubes
1/2 c soft bread crumbs
1 can(s) 4.5 oz. can chopped green chilies, drained
1/2 tsp salt
1/4 tsp pepper
1/2 c shredded cheddar cheese

Steps:

  • 1. Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10-inch quiche dish or 2 qt. baking dish.
  • 2. Bake at 350 degrees F for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with cheddar cheese, and bake 5 more minutes.
  • 3. Let stand 10 minutes before serving.

CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE



Corn Bread with Basil, Roasted Red Peppers and Monterey Jack Cheese image

Categories     Bread     Cheese     Pepper     Bake     Basil     Cornmeal     Corn     Bon Appétit

Yield Serves 12

Number Of Ingredients 14

8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups (lightly packed) grated Monterey Jack cheese with jalapeños (about 6 ounces)
1 1/3 cups frozen corn kernels, thawed, drained
1/2 cup drained chopped roasted red peppers from jar
1/2 cup chopped fresh basil

Steps:

  • Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
  • Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
  • Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
  • Cut corn bread into squares.

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