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Pan de Alote - Corn Casserole
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Recipe Information
Martha Purdy

Serves/Makes:1 9 x 13 pan

  • 2 cans cream style corn
  • 1 cup (225 ml) milk
  • 3 eggs, beaten
  • 1-1/2 cups (350 ml) Bisquick
  • 8 oz (224 grm). pkg. Monterey Jack cheese, grated
  • 1 sm. can chopped green chilies
  • Mix together corn, milk, eggs, and Bisquick.
  • Pour half of mixture into greased 9 x 13 inch casserole dish.
  • Layer with grated cheese and green chilies.
  • Cover with remaining corn mixture.
  • Bake at 400 degrees (200 C.) for 45 minutes.

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