Get a taste of the Southwest no matter where you live by trying our corn casserole, which has bacon, green onions and Monterey Jack cheese with jalapeños.
What You Need
Original recipe yields 12 servings
2 egg s, beaten
1 can (15 oz.) cream-style corn
1 can (11 oz.) corn with red and green bell peppers, drained
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup KRAFT Cheesy Jalapeño Ranch Dressing
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers, divided
4 green onion s, sliced
4 slices cooked OSCAR MAYER Bacon, crumbled
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Let's Make It
Heat oven to 375°F.
Combine first 5 ingredients and 1/2 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
Top casserole with cheese mixture; bake 15 min. or until lightly browned.
Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.
How to Bake Recipe in 13x9-inch Pan
Prepare recipe as directed, substituting a 13x9-inch pan for the casserole dish and reducing the initial baking time to 20 min.
Add 1/4 tsp. ground red pepper (cayenne) to egg mixture along with the 1/2 cup cheese. Spoon into casserole dish, then continue as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.