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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


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.


Alda Menoni - Santa Barbara, California
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.