Microwave Mexicali Corn Casserole

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Microwave Mexicali Corn Casserole

¼ cup butter or margarine
1 package (8.5 ounce) corn bread mix
1 can (8 ounce) creamed-style corn
1 cup sour cream
½ cup shredded cheddar cheese
3 eggs, slightly beaten
2 tablespoon chopped green chilies (optional)
½ teaspoon salt
1/8 teaspoon paprika

Place butter in 3-quart casserole. Microwave at HIGH 30 – 60 seconds, or until melted. Blend in remaining ingredients except paprika. Microwave at HIGH 2 – 4 minutes, or until cheese melts and mixture begins to set, stirring 2 or 3 times during cooking.

Pour into 8x8-inch baking dish. Cover with wax paper. Reduce power to 50%. Microwave 12 to 19 minutes, or until set, rotating dish ¼ turn every 3 minutes. Sprinkle with paprika.
 
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