Corn Casserole with Green Chiles

I’m pretty sure Paula Deen and I have the same palate, I just wish I had her imagination and skills. This corn casserole was so yummy! I added the green chiles and only used 1/2 of the cheese and creamed corn that it called for. I also substituted the sour cream with greek no-fat yogurt (my new love). I will definitely be making this again.

Corn Casserole with Green Chiles

8 Servings

I'm pretty sure Paula Deen and I have the same palate, I just wish I had her imagination and skills. This corn casserole was so yummy! I added the green chiles and only used 1/2 of the cheese and creamed corn that it called for. I also substituted the sour cream with greek no-fat yogurt (my new love). I will definitely be making this again.

Ingredients:

  • 1 cup frozen corn, thawed
  • 1 can (8 ounce) can cream-style corn
  • 1 can (4 ounce) diced green chiles
  • 1 box (8-ounce) corn muffin mix
  • 1 cup plain no-fat greek yogurt
  • 1/2 cup butter, melted
  • 1 cup cheddar cheese, shredded

Directions:

  1. Preheat oven to 350F.
  2. In a large bowl, blend together all ingredients except the cheese.
  3. Spread into a greased 9x13 inch baking dish.
  4. Bake for 45 minutes or until golden brown.
  5. Top evenly with shredded cheese.
  6. Bake an additional 10 minutes or until cheese is melted.
  7. Let stand for 5 minutes before serving.

Notes

Recipe adapted from Paula Deen

http://www.thehungryhoarder.com/2013/04/14/corn-casserole-with-green-chiles/

Comments: 4

  1. Cheryl Donnelly August 23, 2015 at 9:22 pm Reply

    I have saved quite a few of your recipes today, but I can’t figure out how to join your site through email. Did I miss something?

    • The Hungry Hoarder May 31, 2016 at 10:56 pm Reply

      I will look into that Cheryl. I use to have a “subscribe by email” link, but I’m not seeing it now.

  2. […] thehungryhoarder […]

    • The Hungry Hoarder January 6, 2015 at 9:16 am Reply

      Thank you for sharing this recipe on your site, I hope your readers enjoy it!

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