I thought that I would make Mondays a day that you can count on me to post a recipe without any meat in it. No my friends, don't think vegetarian. We are afterall a family of carnivores. Think great side dishes, desserts, breads, etc. Any recipe that is meatless.
The recipe that I am going to post today is for my Chipotle Corn Casserole. I made this a few years back to take to a neighborhood 4th of July party and man was it a hit. One man at the party let me know that he was going to have some for dessert too. You know, there are some flavors that I feel were just made for each other. Chipotle and Corn is high on that list. Other examples might be mushrooms and thyme, lamb and rosemary, peaches and almond, chocolate and coffee, peanuts and Coca-Cola (I am still a GA girl at heart). You kind of get the idea. Some flavors just set each other off beautifully. So here goes the recipe. If you like things with a little bit of spice, this is definitly a must try.
Chipotle Corn Casserole
2 large eggs
1 ½ c. sour cream
(2) 15.25 oz cans of corn, drained
12 oz. Monterrey Jack Cheese, shredded
12 oz. Sharp Cheddar Cheese, shredded
½ c. bread crumbs (store bought)
4 oz. can chopped green chiles, drained
1 T. Chipotle Pepper powder
1 c. chopped sweet onion (Vidalia if possible)
Preheat oven to 350 degrees. Butter a 9 x 13 glass or ceramic pan. Mix all of the above ingredients together, reserving ¾ of a cup of each cheese to sprinkle on top later. You may have to use your hands to get it all well mixed. Place mixture into buttered pan, and bake 30 – 40 minutes, or until set. Sprinkle with remaining cheese, and bake an additional 5 - 10 minutes, until cheese has melted. Makes 10+ servings.
Note: If using a deep casserole dish, bake at same temperature, for a longer time. (45 min. to an hour.)