Pantry Pull: Christmas Corn Casserole

There are two reasons why I add "Christmas" to this easy corn casserole. One reason is the red and green diced peppers, the traditional colors of Christmas. The second reason is the alliteration of "C." I am all about alliteration.  

This is an easy recipe that comes together with limited ingredients and some you may already have in your pantry. If you cannot locate "Southwest" canned corn this is where you can be flexible. Use a regular can of drained whole kernel corn and saute a 1/4 cup or so of chopped red and green bell peppers, or poblano, or jalapeno, and sweet red peppers.  

Also, you can find the "Southwest" corn mixture in your freezer section, so add about two cups of thawed/drained corn. This recipe is one of those "fool-proof" and easy side dishes. You can also freeze this casserole for up to three months - but don't. Eat it. Enjoy. Make more. It's easy.

Okay, so I didn't get a photo in time...

Ingredients: 

• 1 (15 1/4 oz) can "Southwest" whole kernel corn (drained)
• 1 (14 3/4 oz) can cream-style corn
• 1 cup sour cream
• 1/2 cup (1 stick) melted butter
• 1 (8 oz) package corn muffin mix that makes up in a "Jiffy" (just add dry mix)
• 1 cup (or more) cheddar cheese or Monterey Jack (shredded)
  
  Directions:
  In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a lightly greased 9" x 13" casserole pan or 10" round pan. Bake uncovered at 350°F degrees for 40 to 45 minutes, or until golden brown. Top with a cup (or more) of shredded cheese. Return to oven for another 5 minutes until cheese is melted. Let set up for five minutes before serving.
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   Mixed well and ready for baking.

  
  You may make this up to two days ahead of time: (except do not add the cheese until after baking) And place it in the chosen casserole. Cover well with plastic wrap and refrigerate until ready to bake. Let it sit at room temperature for 30 minutes prior to baking, then proceed according to the recipe. Or... 
  
  Bake and reheat: Bake, as usual, let cool, and refrigerate. Just before you're ready to bake, add the shredded cheese. Cover with foil and bake at 300°F degrees for 10 minutes to warm up. Remove foil and bake for 10-15 minutes until cheese is melted. Or...
  
  Use the slow cooker: As usual drain the whole kernel corn. Combine all ingredients except for the cheese. Add the mixture to a lightly greased slow cooker. Cook on the high temperature for 2-3 hours or cook on low for four hours. Add shredded cheese during the last 20 minutes of cooking. Let set before serving.