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Cheesy Mexican Corn Bake from Pillsbury

INGREDIENTS

2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup butter or margarine
1 cup chopped red bell pepper
1/2 cup chopped poblano chiles or green bell pepper
1 large onion, chopped (1 cup)
2 eggs, beaten
1 1/2 cups sour cream
3 tablespoons cornmeal
1 teaspoon sugar
1/2 teaspoon salt
2 cups shredded Mexican cheese blend (8 oz)
1 can (2.8 oz) French-fried onions
DIRECTIONS
1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
2. Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in bell pepper, poblano chiles and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
3. In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese blend. Pour into baking dish.
4. Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
High Altitude (3500-6500 ft): No change.

Thought this would be an awesome recipe to test out our FREE Steamers vegetables that we got during this Albertsons Sale that ends this Thursday on Thanksgiving!!!!

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This entry was posted on November 24, 2008 by in potato casseroles, recipes.
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