Ham And Corn Casserole
From dmajor 9 years agoIngredients
- 3 cans, Mexican style corn, drained shopping list
- 2 cans cream style cream corn (yellow or white) shopping list
- 1/4 cup onion shopping list
- 1/4 cup celery shopping list
- 1/4 cup red bell pepper shopping list
- 1/4 cup green bell pepper shopping list
- Tablespoon minced garlic shopping list
- 1 1/2 cups baked ham, cut into small cubes( not honey ham) shopping list
- 1 1/2 sticks butter, softened shopping list
- 2 cups sour cream shopping list
- 2 eggs shopping list
- 2 boxes jiffy cornbread mix shopping list
- 1 tablespoon Zatarains Creole Garlic and Herb ( or cajun spice can be shopping list
- used) shopping list
- Dash crack black pepper shopping list
- Tsp dried parsley shopping list
- 1 small can diced green chilies shopping list
- 1 cup cheddar cheese, shredded shopping list
How to make it
- Preheat oven to 350 degrees F. In a sauté pan melt1/2 stick butter. Stir in and sauté onions, celery, bell peppers and garlic until vegetables are translucent. Add the ham and cook 3-5 minutes more. Remove from heat. In a separate bowl, mix together remaining butter, sour cream, and eggs. Stir in the ham mixture, corns, green chilies, and cornbread mixes. Stir in parsley, Garlic and Herb spice, and pepper. In a well-greased large casserole dish or a 12-inch black iron skillet, Bake for about an hour. remove from oven,top with cheese and return to oven for an additional 10- 15 minutes, or until golden brown.
People Who Like This Dish 1
- clbacon Birmingham, AL
- dmajor Slidell, LA
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