Easy Poblano And Corn Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.
• Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.
• Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.
• Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Put the poblano peppers over the flame of 1 of the burners on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
• Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.
• Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.
• In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.
• Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
• Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
• In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
• Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
• Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
• Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
• Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
• Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.

Steps:

• 1. Preheat the oven to Broil. Spray a 9 x 13-inch casserole dish with cooking spray.
• 2. Put the poblanos, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil for 10 minutes, or until the poblanos are blackened. Put the poblanos in a plastic zip-top bag and seal. Let stand 10 minutes.
• 3. Decrease the oven temperature to 350°F.
• 4. In a large skillet set over medium-high heat, combine the beef and onion. Cook, breaking up any lumps with the back of a spoon, until the beef is browned through, about 10 minutes. Drain off the fat, and then sprinkle with the cumin, 1/2 teaspoon of the salt, and the pepper.
• 5. Put half of the poblanos in the prepared casserole dish. Sprinkle with the cheese and top with the meat mixture. Arrange remaining poblanos over the meat.
• 6. Mix the flour and the remaining 1/2 teaspoon of the salt in a bowl. In a separate bowl, combine the beaten eggs, milk, and Tabasco. Gradually add the egg mixture to the flour and stir until smooth. Pour over the casserole.
• 7. Bake for 45 to 50 minutes, or until a knife inserted just off-center comes out clean. Let cool for 5 to 10 minutes before serving.