This one-bowl Mexican casserole is full of vegetables, and hardly takes 10 minutes to whip up – just grate the cheese directly into the baking dish! And it tastes even better the next day! This recipe is an old family favourite, something my Mom baked every weekend when we were children. Perfectly easy for when you are tired of cooking, but have to!
- 1 can whole corn
- 1 can creamed corn
- 2 eggs
- 3 tablespoons fresh cream (optional)
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 2 tablespoons prepared salsa
- 1 fresh or bottled jalapeno, chopped fine
- 3 tablespoons parsley, finely chopped
- ½ teaspoon oregano
- 1 cup grated cheddar cheese – divided
- 5 tablespoons breadcrumbs- divided
- 1 onion, diced
- 1 red pepper, diced
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- Preheat oven to 350°.
- In a medium-sized bowl beat eggs.
- In a large bowl, mix one can of whole corn and one can of creamed corn. Whisk in eggs and cream until incorporated. Season with salt, cumin, paprika, pepper, salsa, jalapeños, parsley, and oregano.
- Pour into your baking dish. Mix in ¾ cup cheese, 3 tablespoons breadcrumbs, onions, and peppers. (Save 6-8 pieces of onions and peppers to decorate the top of the casserole.)
- Smoothen top and sprinkle remaining 2 tablespoons breadcrumbs and remaining ¼ cup cheese. Decorate with remaining pieces of onions and peppers.
- Bake uncovered for 30 mins, or until top browns.
- Allow to cool for 5 minutes before serving.
Critical Ingredients: The corn and the cheese are critical. You can leave out the cream, it won’t make much of a difference. The eggs are required, but if you don’t eat eggs, you can substitute a combination of 8 tablespoons unflavored yoghurt mixed with 4 tablespoons besan (also known as chickpea flour) to bind.