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Cheesy Corn Casserole with Roasted Chiles and Pimentos

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Southwestern
Cheesy Corn Casserole with Roasted Chiles and Pimentos
Ingredients
  • 1/4 cup butter
  • 1 large onion, diced
  • 1/2 large green bell pepper, diced
  • 1 (4 ounce) jar chopped pimento peppers
  • 2 eggs
  • 1 (8 ounce) package corn muffin mix (such as Jiffy®)
  • 1 (4 ounce) can diced green chiles
  • 1 (15.25 ounce) can whole kernel corn, with liquid
  • 1 (15.25 ounce) can creamed corn
  • 1 pint sour cream
  • 1 cup shredded Cheddar cheese
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if preferred).
2
Next, take a moment to prepare your baking pan by coating it with a thin layer of grease. This will ensure that the casserole releases easily once it's baked.
3
Melt butter in a medium-sized skillet over a moderate heat setting. Add sliced onions, bell peppers, and pimento peppers to the skillet and cook until they're tender and soft, taking around 5 minutes.
4
In a separate, larger bowl, combine eggs, corn muffin mix, diced green chiles, whole corn kernels, and canned creamed corn. Mix all the ingredients together until they're well combined, then add the cooked onion mixture to the bowl. Stir everything together before pouring the mixture into your prepared baking pan.
5
Using a spoon, drop small amounts of sour cream on top of the casserole mixture. Cover this layer with a generous amount of shredded Cheddar cheese.
6
Place the casserole in your preheated oven and bake until it's firm to the touch, taking approximately 45 minutes.