Name: ORE-IDA Sweet Heat Corn Casserole recipe
Ingredients: 2 eggs, beaten;½ cup BREAKSTONE'S or KNUDSEN Sour Cream;½ cup whole milk;½ teaspoon onion powder;½ teaspoon chipotle chile pepper powder;4 ½ cups ORE-IDA® Shredded Hash Brown Potatoes, thawed;1 (14.75 ounce) can whole kernel corn, drained;1 (14.75 ounce) can cream-style corn;1 cup KRAFT Shredded Sharp Cheddar Cheese;½ cup chopped red bell peppers

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Ingredients

2 eggs, beaten ½ cup BREAKSTONE'S or KNUDSEN Sour Cream ½ cup whole milk ½ teaspoon onion powder ½ teaspoon chipotle chile pepper powder 4 ½ cups ORE-IDA® Shredded Hash Brown Potatoes, thawed 1 (14.75 ounce) can whole kernel corn, drained 1 (14.75 ounce) can cream-style corn 1 cup KRAFT Shredded Sharp Cheddar Cheese ½ cup chopped red bell peppers

Nutrition Info

242.5 calories carbohydrate: 37.3 g cholesterol: 56.2 mg fat: 8 g fiber: 3.9 g protein: 8.9 g saturatedFat: 4.4 g servingSize: - sodium: 380.3 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Directions

Heat oven to 375 degrees F.
Mix eggs, sour cream, milk, onion powder and chipotle chile powder in large bowl until blended. Add hash brown potatoes, whole kernel corn, cream-style corn, shredded Cheddar cheese, and chopped peppers, mix well.
Spoon into 13x9-inch pan sprayed with cooking spray.
Bake 40 to 45 min. or until potato mixture is heated through and top is golden brown.

Recipe Yield

5 cups

Recipe Note

Chipotle chile powder brings a touch of heat to this easy, creamy, cheesy corn casserole with hash brown potatoes.

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