Serves: 12
Total Calories: 237
Heat oven to 350° F. Drain beans. Grease a 9 x 13-inch baking dish and layer beans on bottom. Cover with mixture of grated cheese and green chilies. Evenly place corn over this layer and sprinkle with salt and pepper to taste. Cut sliced Monterey Jack cheese crosswise into strips and place over corn. Beat eggs and milk together fold in sour cream and chives. Pour over vegetable-cheese layer. Bake for 45 minutes to 1 hour or until set and golden on top.
This Corn-Bean Soufflé recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
