Green Chili and Corn Casserole

"A delicious casserole which can be baked the day before and then reheated and served or served cold on a hot day."
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Ready In:
1hr 20mins




  • Combine the first seven ingredients.
  • Rinse seeds from chilis, chop the chilis and add to mixture.
  • Pour into a greased casserole pan.
  • Bake at 350 degrees for 50 minutes (or until casserole is firm and has a golden brown color).

Questions & Replies

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  1. Miss Annie
    This is a very good recipe. I can't help myself when I see anything green chile. Very easy to put together, and the result was delightful. The sour cream was a good addition to keep it from being too dry. I will use this one again. Thanks for sharing, Rick.
  2. paulroane
    In a word.....Fantastic. This is the simplest, green chili recipe ever with more than enough flavor. I made a few "changes" to match the ingredients on hand.
  3. ffjeff4
    Great Recipe......Cooked it as a side dish with some mexican food @ the fire station. Corn and corn meal was a nice change from traditional Green Chilli Casseroles. Will make this recipe again....Thanks Rick


  1. paulroane
    Used 8oz of Cream Cheese with 1/4 cup of milk, as I had no sour cream. And also used left over corn cut from the cob along with fresh frozen Hatch green chili's we brought from New Mexico. Out standing.


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