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CORN BREAD CASSEROLE

Active Time : 20 minutes
Total Time : 45 minutes
Serves : 8 servings
INGREDIENTS
  • 1 7.5 ounce package corn muffin mix
  • 1 14.75 ounce can cream style corn divided
  • 1/2 4 ounce can diced green chiles
  • 1/2 cup chopped carrots
  • 1/2 cup chopped potatoes
  • 1/2 cup hot salsa
  • 1/4 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1/2 14.5 ounce can diced tomatoes with green chiles undrained
  • 3 cups cooked dried baby lima beans
DIRECTIONS

Prepare corn muffin mix according to package directions. Stir in ½ can cream style corn and diced green chiles. Set aside.

In a large skillet with high sides over medium heat, combine carrots, potatoes, salsa, onions and garlic; cook until onions are softened (about 3-5 minutes).

Stir in tomatoes, beans and remaining cream style corn. Transfer to a greased 2½-quart baking dish; spread corn muffin mix over top.

Bake in a preheated 350°F oven 25 minutes or until a knife inserted in center of muffin mix comes out clean.