6 Serves
38 Mins
Preheat your oven to 200°C and lightly grease an 8x8 inch casserole dish.
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ItalianVitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
422 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
442 mg / 1,250 mgPotassium
480 mg / 4,700 mgSodium
568 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
14 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
85 gAlcohol
0 gIn a medium mixing bowl, whisk together the sour cream, milk, and fresh thyme until the mixture is smooth and well combined.
Fold in the green chilies, corn, and shredded cheddar cheese, then season the mixture with salt and pepper to taste.
Pour the mixture into the prepared casserole dish and spread it into an even layer.
Sprinkle the bread crumbs evenly over the top of the casserole, then dot the surface with small cubes of butter.
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
19
g58
g32
g
Mexican