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Santa Fe Corn and Cheese Bake |
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Serves: 8 Print this RecipeAlda Menoni - Santa Barbara, California Bake-Off® Contest 33, 1988 Although this is usually served as a side dish, for a change of pace, serve the flavorful casserole as a meatless main dish. You'll enjoy the popular Southwestern flavor. 2 eggs, beaten 1 cup creamed cottage cheese 1/2 cup dairy sour cream 1/3 cup chopped green chilies, drained 3 tablespoons all-purpose flour 3 tablespoons milk 2 to 3 teaspoons sugar 1 teaspoon onion salt 1/4 to 1/2 teaspoon pepper 1 (15 1/4-ounce) can whole kernel corn, drained 3 tablespoons chopped ripe olives 1/4 cup (1 oz.) shredded Cheddar cheese __Alda Menoni ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. In large bowl, combine eggs and cottage cheese; blend well. Add sour cream and chiles; mix well. In small bowl, combine flour and milk; beat until smooth. Add to cottage cheese mixture. Stir in sugar, onion salt, pepper and corn; blend well. Pour into ungreased 8-inch square (1 1/2-quart) baking dish or 2-quart casserole. Bake at 350°F. for 30 to 40 minutes or until knife inserted near center comes out clean. Sprinkle top with olives and Cheddar cheese. Bake an additional 1 to 2 minutes or until cheese is melted. TIP: To make individual corn and cheese bakes, pour mixture into ungreased 6-oz. custard cups. Fill cups 3/4 full, place on cookie sheet and bake according to recipe directions. Nutrition Per Serving: Calories 160; Protein 8g; Carbohydrate 15g; Fat 8g; Sodium 580mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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