SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.0
  • Total Fat: 10.6 g
  • Cholesterol: 14.6 mg
  • Sodium: 539.8 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 12.2 g

View full nutritional breakdown of Rumbamel's Green Chile and Pork Cornbread Casserole calories by ingredient
Report Inappropriate Recipe

Rumbamel's Green Chile and Pork Cornbread Casserole

Submitted by: RUMBAMEL

Introduction

This is a wonderful cornbread casserole full of hidden veggies. The Stokes Green Chile sauce with pork gives it some wonderful flavors and the cheese adds creaminess. This is a wonderful cornbread casserole full of hidden veggies. The Stokes Green Chile sauce with pork gives it some wonderful flavors and the cheese adds creaminess.
Number of Servings: 6

Ingredients

    -444g yellow (crook-neck) squash, about 1 1/2 med., diced
    -1.7 oz diced green onions, about 7 diced down to the whites
    -1 large garlic clove, diced
    -8 1/2 oz green bell pepper, chopped in small pieces

    -20 cherry tomatoes, chopped into quarters
    -1 can Stokes Green Chile Sauce with Pork
    -1C 2% milk Mexican shredded cheese

    -1 box Martha White yellow corn muffin mix
    -1/2 C skim milk (fat free)


Directions

--Saute in a medium to large pot the squash, green onions, garlic and bell peppers over medium/high heat. Cook until tender, covered, stirring occasionally. Add the tomatoes AFTER ABOUT 5 MINUTES and uncover, stirring occasionally. Add the Stokes with green chile sauce and stir. Simmer for about 5 minutes, stirring occasionally.

--Turn off the heat and stir in the cheese. Pour in the bottom of a 13 x 9 glass casserole dish.

--Mix the milk and corn bread mix and spoon over the Stokes chile mix and bake in a 400 degree oven for 15-20 minutes or until golden brown.

--Makes 6 servings.

--Enjoy!!

Number of Servings: 6

Recipe submitted by SparkPeople user RUMBAMEL.






Great Stories from around the Web


Rate This Recipe