Chile Corn Casserole

25 g
Protein
510
Calories
23 g
Carbs
36 g
Total Fat
10 min
Prep Time
30 min
Cook Time
6
Servings
child corn casserole with a serving spoon

Ingredients

  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 3 cups frozen corn, thawed and drained
  • 4 eggs, slightly beaten
  • 2 (4-ounce) cans diced New Mexico green chiles
  • 4 cups (1 pound) shredded cheddar cheese
  • 1/2 cup cracker crumbs

Nutrition Facts

per serving

Calories: 510
Protein: 25 g
Carbohydrate: 23 g
Fiber:
Total Fat: 36 g
Saturated fat: 19 g
Cholesterol: 224 mg
Calcium: 56% DV
Sodium: 701 mg

Instructions

Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.

Melt butter in a saucepan over medium-high heat; add flour and whisk until smooth.  Slowly add milk while whisking. Cook over medium heat until thick; remove from heat.  Add salt, corn and eggs. Pour mixture into baking dish; top with green chiles and cheese.  Sprinkle cracker crumbs on top.  

Bake for 30 minutes

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