These two dishes are wonderful partners. You can bake them until 'almost' done and finish them off just before serving. Both are very forgiving, allowing substitutes for just about all the ingredients.
MEXICAN CASSEROLE
Ingredients
- 1 pound shredded cooked chicken meat (for a short-cut, buy a small roasted chicken at the grocery store)
- 1 can (15 1/2 ounces) garbanzo beans, drained
- 1 can (15 1/2 ounces) kidney beans, drained
- 1 can (15 1/4 ounces) corn kernels, drained (though I prefer to guesstimate and use the same amount of frozen corn kernels)
- 1 can (8 ounces) tomato sauce
- 1 cup prepared salsa
(but really? You just need 2 cups of tomato/salsa type liquid) - 1 cup chopped shallot or other onion
- 1 green bell pepper, cut into 1/4-inch dice
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper, to taste
- N/A freshly ground black pepper
- 6 ounces grated Monterey Jack cheese
- 6 ounces grated sharp Cheddar cheese
- 2 cups diced (1/4-inch) ripe tomatoes
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro leaves
- Preheat oven to 350°F. Grease a 13x9-inch baking dish
- Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
- Cover with the remaining half of the chicken-and-bean mixture and sprinkle 1/2 the remaining cheese over the top.
- Bake for 30 minutes, cover with the rest of the cheese and bake 5 more minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro. You might also have some tortilla chips available.
CHESSY JALAPENA CORN CASSEROLE
Note: I have made half a recipe as that would be plenty for the occasion and just made it again later in the week with the rest of the ingredients. With a 1/2 recipe I still used a whole egg.
Ingredients
- 1 (11-ounce) can corn, drained well (though I prefer to guesstimate and use the same amount of frozen corn kernels)
- 1 (14.75-ounce) can creamed corn
- 1 (8-ounce) container sour cream
- 1 large egg, lightly beaten
- 1 small onion, finely chopped
- 1-2 jalapenos, finely chopped (or some green chili)
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1 (7.5-oz) package corn muffin mix, I use Martha White
- 1 1/2 cups shredded sharp cheddar cheese, divided
- Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish. (or you can use a smaller one but you will have to cook it longer.)
- In a large bowl stir together corn, sour cream, and egg.
- Mix in onion, jalapenos, garlic powder, paprika, salt, melted butter, corn muffin mix, and 1 cup cheddar cheese.
- Pour into prepared casserole dish.
- Bake for 30 minutes. Sprinkle cheese on top and continue to cook until set in the middle, about 15 to 20 more minutes. It is done when there is only a slight jiggle in the middle when you shake the dish.