Southwest Casserole – Cheesy Corn and Green Chile with 5 Ingredients
This Southwest Casserole with cheesy corn & green chile is an easy 5 ingredient dinner idea. Perfect for meal prep or custom vegetarian plans!
Servings: 4 4-6
Ingredients
- 2 cups frozen or canned sweet corn drained if canned
- 1 can (4 oz / 113 g) chopped green chiles mild or hot
- 1 can condensed cream of mushroom soup or cream of celery
- 2 cups shredded cheddar or Mexican blend cheese
- 1 sleeve buttery crackers (e.g., Ritz), crushed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 in (23×23 cm) casserole dish.
- In a large bowl, combine corn, green chiles, and condensed soup until evenly mixed.
- Spread mixture into the prepared dish in a 9×9 in (23×23 cm) casserole/baking dish
- Sprinkle shredded cheese evenly over the top.
- Toss crushed crackers with melted butter (if using) and scatter over the cheese.
- Bake uncovered for 25–30 minutes, until hot, bubbly, and the top is golden.
- Rest 5 minutes, then serve.
Notes
Notes / Variations
- Heat level: Use mild or hot chiles; add a pinch of cayenne for extra kick.
- Protein (veg): Stir in 1 can black beans, tofu, or pinto beans (drained) before baking.
- Gluten free: Substitute crackers for crushed corn chips or GF crackers.
- Dairy free: Use dairy free condensed soup with vegan shredded cheese.
- Lighter option: Replace half the cheese with nutritional yeast.
- Southwest Bowl Meal Prep: Serve over rice or quinoa; add avocado, cilantro, lime.
- Refrigerate: 3–4 days, covered.
- Reheat: 350°F (175°C) for 10–12 minutes or microwave until hot.
- Freeze: Up to 2 months (bake first, cool completely, wrap well). Thaw overnight before reheating.
