Confetti Corn Casserole

This casserole has evolved from the original Better Homes and Garden recipe over the last two years. It has a lot of color and flavor, and is naturally gluten-free. It also has a lot of protein with relatively low fat and calories. The eggs help hold it together, but it really resembles a creamy vegetable casserole more than a quiche. Delicious for lunch or dinner!

[GF] This recipe is gluten-free as long as you make sure your corn tortillas are gluten-free. (Beware, some are not!)

Ingredients

Equipment

Directions

  1. If you don't have buttermilk, make sour milk by pouring 1 Tbsp. lemon juice or vinegar in a two-cup glass measuring cup, then adding low-fat milk to make 1 cup total. Mix, then let stand for 5 minutes.
  2. Preheat oven to 325 degrees F. Grease the baking dish and set aside.
  3. Heat olive oil in large skillet. Cook frozen vegetables, zucchini, and tomatoes over medium heat for several minutes until softened.
  4. Tear the tortillas into small pieces. Arrange half the tortilla pieces in a single layer on the bottom of the baking dish.
  5. Layer half the cheese, then half the vegetable mixture, and then half the green onions. Repeat layers with remaining ingredients, starting with tortillas.
  6. Add eggs, salt, and garlic powder to the buttermilk or sour milk. Beat until well blended. Pour over the casserole.
  7. Bake at 325 degrees F for about 35-40 minutes, then let stand 5 minutes before serving. This recipe freezes well.

Source: Adapted from "Double Corn Tortilla Casserole" in Homestyle Casseroles: 67 Warm and Welcoming Meals by Better Homes and Gardens, © 2002..