Two-Corn Casserole a la James Beard
Recipe: #23414
April 09, 2016
Categories: Casseroles, Corn, Kale, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Spicy Kosher Dairy, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (193 g)
- Calories 335.8
- Total Fat - 26.7 g
- Saturated Fat - 16.6 g
- Cholesterol - 69.8 mg
- Sodium - 718.3 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 3.4 g
- Sugars - 1.9 g
- Protein - 11.1 g
- Calcium - 246.6 mg
- Iron - 1 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Spray a tall-sided casserole dish with cooking spray.
Step 3
Mix bell pepper with the thawed frozen corn.
Step 4
Layer in 1/3 of the hominy and then 1/3 of the corn.
Step 5
Sprinkle on all the pepper and salt to taste and then 4 tablespoons of the green chilies.
Step 6
Next, add 4 tablespoons of the sour cream and 1/2 of the shredded cheese.
Step 7
Finally, dot this layer with 3 tablespoons of the butter.
Step 8
Make a second layer with 1/3 of the hominy, 1/3 of the corn, 4 tablespoons of the chilies, 4 tablespoons of sour cream and 3 tablespoons of the butter, (but no cheese or seasonings).
Step 9
Make a final layer of remaining hominy, corn, chilies, sour cream, cheese, and dotting the cheese on top with the remaining 3 tablespoons of butter. Garnish the top by sprinkling on the chervil, or parsley.
Step 10
Bake the casserole, uncovered, in the pre-heated oven for 40 minutes.
Step 11
Allow it to stand for just a few minutes prior to serving.
Tips
No special items needed.
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