Creamy Fiesta Corn Casserole
Creamy casserole made with corn and peppers in a cheesy sour cream sauce topped with crispy breadcrumbs.
extra virgin olive oil
white or yellow onion
green bell pepper
orange bell pepper
all purpose flour
low sodium chicken stock
half and half
fresh grated cheddar cheese
Salt and pepper to taste
Pre-heat oven to 350°F. Butter or spray a 9x9 inch baking dish with non-stick spray. Set aside.
Heat olive oil and butter in a large Dutch oven over medium heat. Add onion onions and peppers, sauté 3-4 minutes.
Stir in garlic, cook for 1-2 minutes.
Sprinkle in flour, cook for 1 minute. Stir in chicken stock.
Stir in half and half, sour cream and cheese. Fold corn into cream mixture, salt and pepper to taste.
Pour corn mixture into baking dish. Top with bread crumbs and bake 20-25 minutes until brown and bubbly.
Tip - Gently thaw frozen vegetables by placing them in a colander and run under warm water for 30 seconds.