Eating Elote can be a messy proposition so turning it into a casserole lets us enjoy the delicious flavors without all of the mess. I’ll be making this recipe, even when fresh corn isn’t in season since the main ingredient can be fresh or frozen corn!

Mexican Street Corn Casserole

Ingredients

• 32 oz corn, fresh cut off the cob or frozen and thawed
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 1/2 tsp chili powder
• 6 oz Cojita or Feta Cheese Crumbled (we use Feta because Cojita is hard to find in our stores), divided

Instructions

• Preheat oven to 350° F.
• In a large mixing bowl combine the corn, sour cream, mayonnaise, cayenne, garlic powder, salt, chili powder, and half the cheese. Gently mix until combined.
• Pour the mixture into an 8 x 8″ square pan.
• Place the pan in the oven and bake for 35 minutes, until heated through.
• Remove from oven and sprinkle remaining cheese over the top.

Print

Mexican Street Corn Casserole

Delicious with a kick of spice, this Mexican Street Corn Casserole is a perfect side to any chicken or steak. It's also a perfect dish to take to your next cookout!

Course Side Dish

Cuisine Mexican

Keyword casserole, corn, Mexican, side dish, vegetable

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Author cindy

Ingredients

• 32 oz Corn-fresh cut off the cob or frozen corn thawed
• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 1/4 tsp Cayenne
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1 1/2 tsp Chili Powder
• 6 oz Crumbled Cojita or Feta Cheese

Instructions

• Preheat oven to 350° F.
• In a large mixing bowl combine the corn, sour cream,mayonnaise, cayenne, garlic powder, salt, chili powder, and half the cheese. Gently mix until combined.
• Pour the mixture into an 8 x 8" square pan.
• Place the pan in the oven and bake for 35 minutes,until heated through.
• Remove from oven and sprinkle remaining cheese over the top.

I hope you enjoy this Easy Mexican Street Corn Casserole recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

Other Corn Recipes You Might Like:

• Cheddar Bacon Corn on the Cob
• Slow Cooker Herbed Creamed Corn
• Elote Mexican Street Corn
• Corn and Feta Salad
• Smooth and Creamy Crockpot Creamed Corn
• Skillet Corn
• Mexican Grilled Corn
• Corn Salad
• Kicking Corn

The post Mexican Street Corn Casserole appeared first on The Mom Maven.

I baked it in my 2 quart Pyrex baking dish with lid to make it easier to transport. I brought paper plates and plastic utensils to make clean-up a breeze. We arrived early so the kids could join us and eat before we all had to get ready for tech rehearsal. It was wonderful to eat a home cooked meal since show week is often filled with pizza and fast food. This easy recipe takes less than an hour to prepare and it serves 8 people so there is plenty to go around.

I’m finally sharing this recipe now because it is an easy recipe for Cinco de Mayo and is made with mostly pantry staples. This recipe does call for 2 cups of cooked and chopped chicken. I always recommend having some in the freezer, just use my shredded chicken recipe and cube it instead. Then fill freezer bags with 2 or 3 cups of chicken and then all you have to do is defrost it before adding it to your next casserole.

In addition to the chicken this recipe calls for half a box of angel hair pasta, two cans cream of chicken soup, one cup of salsa, 1 cup of sour cream, 2 cups shredded Mexican cheese blend, and two tablespoons of taco seasoning.

Print

Fiesta Chicken with Pasta

This Fiesta Chicken with Pasta dish is Mexican comfort food. Loaded with chicken, pasta, cheese, and spices your belly will be full and your mouth will be happy when you finish this dish.

Course Entree

Cuisine Mexican

Keyword chicken, Mexican, pasta

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author cindy

Ingredients

• 8 oz Angel Hair Pasta
• 2 cups Chicken cooked and chopped
• 2 10 oz Cream of Chicken Soup
• 2 TBS Taco Seasoning
• 1 cup Salsa
• 1 cup Sour Cream
• 2 cups Mexican Cheese Blend

Instructions

• Preheat oven to 350° F.
• Spray a 9 x 13" baking dish with nonstick spray, set aside.
• Cook pasta according to package directions.
• Drain pasta and place it back in the pan.
• Add the chicken and taco seasoning to the pan and mix well.
• Add the soup, salsa, sour cream, and 1 cup of the cheese to the pan and mix well.
• Pour the mixture into the prepared pan.
• Top with the remaining cheese.
• Cover with aluminum foil that has been sprayed with nonstick spray.
• Cook for 25 minutes, until cheese is bubbly.

Notes

Follow the recipe exactly the first time you make it. On subsequent cookings you can adjust the taco seasoning up or down to suit your family’s taste.

The post Fiesta Chicken with Pasta appeared first on The Mom Maven.

I made the entire lasagna Christmas morning. I think in the future I will prep the ingredients in advance and just assemble and bake the lasagna right before we are ready to eat it because prep takes 30-40 minutes. you have to cook the bacon, then the hash browns, and lastly the eggs. Everything gets heated in the oven so refrigerating them overnight shouldn’t be a problem. If you don’t want to do the eggs ahead of time, you could do that morning of as it is the least time consuming part.

Print

Breakfast Lasagna

This Breakfast Lasagna is and easy weekend breakfast casserole for the whole family.8

Course Breakfast

Cuisine American

Keyword bacon, breakfast, eggs, hash browns

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Author cindy

Ingredients

• 12 slices Bacon
• 1.5 lbs Shredded Hash Browns frozen
• 12 Eggs
• 1/4 cup Heavy Cream
• to taste Kosher Salt
• to taste Pepper
• 9 6" Tortillas
• 2 cups Cheddar Jack Cheese shredded

Instructions

• Preheat oven to 350° F. Coat a 11 x 7" baking dish with non-stick spray. Set aside.
• Cook bacon in a skillet over medium heat until just crispy, remove to a paper towel. Reserve the bacon grease in the pan.
• In the skillet with the bacon grease, add the hash browns and cook according to package directions. Season with salt and pepper after removing from heat.
• In a large bowl, whisk together the eggs and heavy cream until light and frothy (I used my stand mixer for this). In a separate non-stick skillet cook the egg mixture over medium heat, stirring often, until fluffy. Season with salt and pepper and remove from heat.
• Cut or chop the bacon into small pieces.
• In the prepared baking dish, add 2 tortillas to mostly cover the bottom. You are making 3 layers so measure your layered ingredients wisely. Add a layer of hash browns, then eggs, then cheese, and bacon. Add another layer of tortillas and repeat the layers hash browns, eggs, cheese, bacon. Add a third layer of tortillas and repeat again.
• Place in oven and bake for about 30 minutes,

I use this Clever Cutter to cut bacon all the time. I thought it was a silly gadget when I received it as a Christmas gift a few years ago but now I use it all the time!

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Simple Breakfast Lasagna Recipe appeared first on The Mom Maven.

Ron has been asking for meatloaf a lot lately, which is odd for him. He has even ordered it at Cracker Barrel and Bob Evans when we’ve gone out for Sunday lunch after church. He says Cracker Barrel has the better meatloaf, in case you were wondering.

I decided it was time to come up with another way to make meatloaf to keep my man happy :-). I played around and came up with this meatloaf casserole. In my mind it is 2/3 of a shepherd’s pie but…since Ron doesn’t like shepherd’s pie, we won’t let him know that.

This meatloaf casserole recipe is a combination of meatloaf and loaded baked potatoes made in an 8″ square baking dish. I really enjoyed this dish. Unfortunately, Ron did not. He said it had too much potato and not enough meatloaf. Well, I hope you enjoy this dish as much as I did! I ate leftovers for lunch, twice!

Print

Meatloaf Casserole

This meatloaf casserole recipe is a combination of meatloaf and loaded baked potatoes made in an 8″ square baking dish. 

Course Entree

Cuisine American

Keyword casserole, meatloaf

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author cindy

Ingredients

• 1 pkg 14 oz cheese flavored instant mashed potatoes
• 2 cups water
• 1 lb ground beef
• 2 TBS brown sugar
• 1 TBS A1 Sauce
• 1 cup Italian breadcrumbs
• 1 egg
• 1/2 cup ketchup
• 1 1/2 cups cheddar jack cheese shredded
• 1/4 cup real bacon bits

Instructions

• Preheat oven to 400°.
• Prepare the packet of potatoes as instructed on packet. Set aside.
• In large mixing bowl combine the ground beef, brown sugar, and A1 sauce. Mixing with your hands.
• Add in the breadcrumbs, ketchup, and egg. Continue mixing with your hands until well combined.
• Press the meat mixture into the bottom of an 8″ square baking pan.
• Spread the potatoes over the meat.
• Sprinkle the cheese and bacon bots on top of the potatoes.
• Cover with aluminium foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes so that the cheese can melt.
• Remove from oven and allow to cool 5 minutes before serving.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Meatloaf Casserole Recipe appeared first on The Mom Maven.

I made this for dinner last week and even though it should feed at least 4 people, hubby and I ate it all and wanted more! OMG it is sooooo good. I cannot wait to make it again. This will probably be a monthly entry into my menu plan rotation because we both loved it.

The Best Chicken Casserole Ever

Print

The Best Chicken Casserole Ever

The perfect combination of loaded baked potatoes and chicken with hot sauce you will ever eat.

Course Entree

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 -6 servings

Author Cindy

Ingredients

• 2 lbs boneless skinless chicken breasts
• 8-10 medium potatoes
• 1/3 cup olive oil
• 1 1/2 tsp salt
• 1 TBS fresh ground pepper
• 1 TBS paprika
• 1 TBS crushed garlic
• 6 TBS Frank's Hot Sauce
• 2 cups Mexican Blend Cheese
• 1 cup cooked crumbled bacon

Instructions

• Preheat the oven to 450°.
• Line a 13x9" pan with aluminum foil and spray lightly with non-stick spray.

Potatoes

• Cube the potatoes into 3/4" cubes, with the skin on.
• In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic and paprika.
• Add the cubed potatoes and stir to coat well.
• Use a slotted spoon to move potatoes to the baking dish, leaving as much sauce as possible in the bowl.
• Make sure the potatoes are in one layer in the baking dish.

Chicken

• Cube the chicken into 3/4" cubes.
• Add the cubed chicken to the remaining sauce in the bowl.
• Stir to mix well and allow to marinate while potatoes are cooking.

Cooking

• Bake the potatoes for 30-35 minutes, until crispy on the outside but cooked on the inside, stirring every 10 minutes for even cooking.
• While the potatoes are cooking, fry up the bacon and set aside to cool.
• When the potatoes are cooked, remove them from the oven and reduce the oven temperature to 350°.
• Add the chicken and remaining sauce to the potatoes.
• In another bowl, mix together the cheese and the crumbled bacon.
• Top the chicken with the cheese mixture.
• Bake 30 more minutes, until the chicken is cooked through and the cheese is bubbly.
• Serve with ranch dressing.

I’m adding the Best Chicken Casserole Ever to my meal plan!
Click To Tweet

Yes, this recipe is a tad bit more complicated than my usual recipes but it really isn’t difficult at all, just time consuming. I promise you, the results are worth it! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post The Best Chicken Casserole Ever appeared first on The Mom Maven.