Spicy Mexican Corn Casserole

A little something extra in plain old Mexican corn casserole!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.

Step: 2

Combine whole kernel corn, creamed corn, corn muffin mix, sour cream, 1/2 cup butter, green bell pepper, red bell pepper, yellow onion, eggs, chili powder, and garlic salt together in a bowl. Pour into the prepared baking dish and spread evenly. Sprinkle 1 tablespoon paprika evenly on top.

Step: 3

Bake in the preheated oven for 35 minutes. Sprinkle Cheddar cheese and remaining paprika over the top; return to the oven and bake until cheese is bubbly, about 10 minutes more.

Per Serving: 387 calories; protein 9.3g; carbohydrates 38.6g; fat 23.6g; cholesterol 87mg; sodium 809.5mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .