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Santa Fe Corn and Cheese Bake

Serves: 8
Total Calories: 115

Ingredients

2 eggs, beaten
1 cup creamed cottage cheese
1/2 cup dairy sour cream
1/3 cup chopped green chili, drained
3 tablespoons all-purpose flour
3 tablespoons milk
2 to 3 teaspoons sugar
1 teaspoon onion salt
1/4 to 1/2 teaspoon pepper
1 (15 1/4-ounce) can whole kernel corn, drained
3 tablespoons chopped ripe olives
1/4 cup (1 oz.) shredded Cheddar cheese

..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Directions:

Heat oven to 350°F. In large bowl, combine eggs and cottage cheese blend well. Add sour cream and chiles mix well. In small bowl, combine flour and milk beat until smooth. Add to cottage cheese mixture. Stir in sugar, onion salt, pepper and corn blend well. Pour into ungreased 8-inch square (1 1/2-quart) baking dish or 2-quart casserole.

Bake at 350°F. for 30 to 40 minutes or until knife inserted near center comes out clean. Sprinkle top with olives and Cheddar cheese. Bake an additional 1 to 2 minutes or until cheese is melted.

TIP: To make individual corn and cheese bakes, pour mixture into ungreased 6-oz. custard cups. Fill cups 3/4 full, place on cookie sheet and bake according to recipe directions.

Nutrition Per Serving: Calories 160 Protein 8g Carbohydrate 15g Fat 8g Sodium 580mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 115
Calories from Fat: 48

This Santa Fe Corn and Cheese Bake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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