Type what you have

Ingredients

• ✓ pimento pepper
• swiss cheese
• all-purpose flour
• pie crust
• ham
• egg
• milk
• salt
• mustard
• parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss shredded cheese and flour together in a medium bowl. Sprinkle mixture onto frozen pie crust. Add diced ham on top of cheese.
3. 3 Combine eggs, milk, salt, and dry mustard in a medium bowl until mixture is evenly blended. Beat until smooth and pour over cheese and ham.
4. 4 If needed, place foil around the edges of the crust to protect it from burning.
5. 5 Bake in the preheated oven until the filling is set and the crust is golden brown, about 1 hour. A knife inserted into the center of the quiche should come out clean.
6. 6 Garnish with parsley and pimento peppers before serving.

By MORGIE

Ingredients

• ✓ pimento pepper
• green bean
• water
• cream of mushroom soup
• milk
• black pepper
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place green beans and water in a medium saucepan over medium heat; bring to a boil and simmer until tender, about 5 minutes. Drain.
3. 3 Mix condensed soup, milk, pimentos, and black pepper together in an 8x8-inch baking dish. Stir in green beans and sprinkle French-fried onions on top.
4. 4 Bake in the preheated oven, uncovered, until hot and bubbly in the center, about 30 to 40 minutes.

By Christine

Ingredients

• ✓ pimento pepper
• spaghetti
• cream of mushroom soup
• cheddar cheese
• chicken breast
• mushroom
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
2. 2 In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
3. 3 Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

By Lois Shaw

Ingredients

• ✓ pimento pepper
• chicken breast
• olive oil
• milk
• cream of chicken soup
• mushroom
• onion powder
• black pepper

Instructions

1. 1 In a large skillet, heat oil. When hot, add chicken and sauté, 4 to 5 minutes, until about halfway cooked. Add mushrooms and continue to sauté until chicken is lightly browned and cooked through (juices run clear). Stir in milk, condensed soup, pimentos, onion powder, and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.

By Jill M.

Ingredients

• ✓ pimento pepper
• bacon
• bacon drippings
• sweet onion
• white sugar
• cider vinegar
• sweet pickle relish
• green bean

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
2. 2 Preheat oven to 275 degrees F (135 degrees C).
3. 3 Cook and stir the onion in the reserved bacon drippings over medium-high heat until onion has softened and turned translucent, about 5 minutes.
4. 4 Combine cooked onion, sugar, cider vinegar, relish, pimento peppers, and green beans in a large bowl.
5. 5 Transfer mixture to a baking dish and cover with aluminum foil.
6. 6 Bake in the preheated oven until browned, about 1 1/2 hours. Remove foil and stir lightly.
7. 7 Allow green beans to rest for 15 minutes before topping with crumbled bacon and serving.

By white1969

Ingredients

• ✓ pimento pepper
• spaghetti
• chicken breast
• cream of mushroom soup
• green bell pepper
• american cheese

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
3. 3 Mix cooked spaghetti, diced chicken, pimentos, condensed soup, bell peppers, and cheese together in a large bowl. Pour into a large casserole dish.
4. 4 Bake in the preheated oven for 90 minutes. Serve immediately.

By Kimber

Ingredients

• ✓ pimento pepper
• parmesan cheese
• italian seasoning
• chicken breast
• green onion
• butter
• flour
• skim milk
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
3. 3 In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

By Kathy Sauers

Ingredients

• ✓ pimento pepper
• egg noodle
• ground beef
• green bell pepper
• onion
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese
• olive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef, bell pepper, and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir flour into the drippings in the pan; slowly whisk in milk and season with salt and pepper. Stir in 1 cup Cheddar cheese, olives, and pimentos.
4. 4 Drain noodles and fold into the beef mixture. Transfer to a casserole dish and cover with remaining cheese.
5. 5 Bake in the preheated oven until bubbly and cheese is melted and browned, about 40 minutes.

By Marcia Reinhardt

Ingredients

• ✓ pimento pepper
• seashell pasta
• onion
• ground beef
• chili
• cream of mushroom soup
• evaporated milk
• mushroom
• black olive
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente.
2. 2 In a large skillet over medium heat, cook ground beef and onion until beef is no longer pink. Drain grease, and stir in the chili, cream of mushroom soup, evaporated milk, mushrooms and black olives. Mix in 3/4 of the Cheddar cheese and the cooked shell pasta. Transfer the mixture to a 9x13 inch baking dish, and sprinkle remaining cheese over the top.
3. 3 Bake for 1 hour in the preheated oven, or until the top is browned and bubbly.

By Lyn

Ingredients

• ✓ pimento pepper
• cauliflower
• olive
• green bell pepper
• onion
• celery
• canola oil
• lemon juice
• wine vinegar
• salt
• white sugar
• black pepper

Instructions

1. 1 Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

By Petit Poussin

Ingredients

• ✓ pimento pepper
• feta cheese
• greek seasoning
• black pepper
• olive oil
• green bell pepper
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet.
3. 3 Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.

By CollegeCooker

Ingredients

• ✓ pimento pepper
• chicken
• mayonnaise
• celery
• water chestnut
• almond
• onion
• lemon juice
• salt
• black pepper
• cheddar cheese
• fried onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.
3. 3 Bake in the preheated oven until hot and bubbly, about 30 minutes.

By TINK75

Ingredients

• ✓ pimento pepper
• pea
• water chestnut
• cream of celery soup
• onion
• cheddar cheese
• cracker
• margarine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix peas, pimentos, water chestnuts, condensed soup, and onion together. Pour into a 1 1/2-quart casserole dish and top with shredded cheese. In a separate bowl, mix together cracker crumbs and margarine; sprinkle evenly over cheese.
3. 3 Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.

By SALLIEBRYANT

Ingredients

• ✓ pimento pepper
• lasagna noodle
• butter
• milk
• basil
• chicken
• parmesan cheese
• green bell pepper
• onion
• cream of chicken soup
• mushroom
• cottage cheese
• processed cheese

Instructions

1. 1 Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
2. 2 In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
3. 3 Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
4. 4 Bake at 350 degrees F (175 degrees C) for 45 minutes.

By Sarah Young

Ingredients

• ✓ pimento pepper
• bacon
• onion
• green bell pepper
• corn
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet; cook and stir over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, leaving grease in the skillet.
2. 2 Stir onion and bell pepper into the skillet; cook until onion has softened and turned translucent, about 5 minutes. Add corn, pimento peppers, and reserved bacon. Cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper.

By ShayLa Haguewood

Ingredients

• ✓ pimento pepper
• kale
• butter
• onion
• garlic
• half and half
• heavy cream
• gruyere cheese
• parmesan cheese
• salt
• black pepper
• italian seasoning
• cayenne pepper
• panko bread crumb

Instructions

1. 1 Bring a large pot of heavily salted water to a boil. Working in batches, add some kale to the boiling water and cook until tender, about 4 minutes. Transfer to an ice water bath and then drain in a colander. Place in a salad spinner to remove excess water. Continue to cook and drain remaining batches.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add pimentos and garlic and cook for 1 minute. Add half-and-half and cream and bring to a simmer.
4. 4 Remove from the heat. Stir in Gruyere cheese, 1/2 of the Parmesan cheese, salt, pepper, Italian seasoning, and cayenne. Fold in kale. Transfer to a shallow baking dish and sprinkle with remaining Parmesan and panko.
5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes.

By thedailygourmet

Ingredients

• ✓ pimento pepper
• corn kernel
• jalapeno pepper
• onion
• butter
• salt
• black pepper

Instructions

1. 1 Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.

By Come4Dinner

Ingredients

• ✓ pimento pepper
• chicken
• celery
• green pea
• water chestnut
• almond
• red bell pepper
• onion
• white wine
• lemon juice
• milk
• cream of chicken soup
• white bread
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
3. 3 In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.
4. 4 Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.

By Ann

Ingredients

• ✓ pimento pepper
• cornbread mix
• milk
• egg
• bacon
• onion
• green bell pepper
• celery
• butter
• corn
• cream-style corn
• jalapeno pepper
• sugar
• salt
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
2. 2 Combine cornbread mix, 1 cup milk, and eggs in a bowl. Mix until well blended; batter will be lumpy. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove and let cool enough to handle, 15 to 30 minutes. Crumble and set aside in a bowl.
4. 4 Reduce the oven temperature to 350 degrees F (175 degrees C).
5. 5 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserve 2 tablespoons grease in the pan. Let bacon cool slightly, about 5 minutes; crumble and set aside.
6. 6 Heat reserved bacon grease over medium-high heat. Cook onion, bell pepper, and celery in the hot grease until soft, 5 to 7 minutes. Set aside.
7. 7 Melt 6 tablespoons butter in a large saucepan over medium heat. Add corn, cream-style corn, remaining milk, chopped jalapenos, pimentos, sugar, and salt. Cook until heated through, 5 to 7 minutes. Stir in bacon and sauteed vegetables. Stir in 2 cups crumbled cornbread. Transfer mixture to a baking dish.
8. 8 Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.
9. 9 Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.

By TEXXYTOE

Ingredients

• ✓ pimento pepper
• yellow squash
• zucchini
• onion
• green onion
• water
• salt
• cracker
• butter
• cream of mushroom soup
• water chestnut
• carrot
• mayonnaise
• sage
• white pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
3. 3 In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
4. 4 In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
5. 5 Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

By DIXYDAHL1N

Ingredients

• ✓ pimento pepper
• pita bread
• tomato sauce
• black olive
• tomato
• mozzarella cheese
• blue cheese
• basil
• oregano
• coriander seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Warm pitas in a microwave until soft, about 1 minute. Lightly spread tomato sauce on each pita, pressing to flatten while spreading. Sprinkle each pita with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano, and coriander.
3. 3 Arrange prepared pitas on a large baking sheet and place in the preheated oven until the pita bread has reached desired crispness, about 8 minutes. Serve whole or cut into slices.

By DENVERCHERYL

Ingredients

• ✓ pimento pepper
• long grain rice
• water
• onion
• salt
• annatto powder
• paprika
• black pepper
• pea

Instructions

1. 1 Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
2. 2 Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

By Mombabe

Ingredients

• ✓ pimento pepper
• cheddar cheese
• green onion
• milk
• egg
• salt
• baking powder
• all-purpose flour
• black pepper
• salt
• worcestershire sauce
• mushroom
• chicken
• sour cream
• cream of chicken soup
• chicken broth
• celery
• onion
• carrot

Instructions

1. 1 In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
2. 2 In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

By Betty

Ingredients

• ✓ pimento pepper
• parmesan cheese
• cheddar cheese
• black pepper
• salt
• basil
• oregano
• green onion
• mayonnaise
• tomato
• butter
• cracker
• spinach
• garlic
• onion
• baby bella mushroom
• yellow squash
• zucchini
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
3. 3 Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
4. 4 Mix crackers with 1/2 cup melted butter in a medium bowl.
5. 5 Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
6. 6 Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
7. 7 Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.

By Dawn P

Ingredients

• ✓ pimento pepper
• chicken
• spaghetti
• green bell pepper
• onion
• cream of mushroom soup
• white wine
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

By Marty

Ingredients

• ✓ pimento pepper
• vegetable oil
• chicken breast
• mayonnaise
• water chestnut
• almond
• celery seed
• lemon juice
• garlic salt
• cheddar cheese
• french-fried onion ring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Heat the oil in a skillet over medium heat. Place chicken in skillet, and cook 10 minutes, or until juices run clear. Drain, and transfer to the prepared casserole dish. Mix with mayonnaise, water chestnuts, pimentos, almonds, celery seed, and lemon juice. Season with garlic salt to taste. Layer with cheese, and top with French-fried onion rings.
3. 3 Bake 30 minutes in the preheated oven, until cheese is melted and onion rings are lightly browned. If rings start to get too brown, put foil on casserole or lower oven rack. Watch carefully, or onion rings will burn.

By mharbold

Ingredients

• ✓ pimento pepper
• spaghetti
• chicken
• cheddar cheese
• cream of mushroom soup
• onion
• green bell pepper
• white wine
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
3. 3 Drain spaghetti and transfer to a large bowl. Add chicken, 1 1/2 cups Cheddar cheese, condensed soup, onion, pimentos, bell pepper, wine, salt, and pepper. Mix until well combined, then spread mixture into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven for 30 minutes. Sprinkle remaining 1/2 cup Cheddar over casserole and bake until melted, about 15 minutes longer.

By Marty

Ingredients

• ✓ pimento pepper
• milk
• bread crumb
• chicken breast
• butter
• chicken broth
• heavy cream
• parmesan cheese
• basil
• black pepper

Instructions

1. 1 Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
2. 2 Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
3. 3 Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

By Emily Daggett

Ingredients

• ✓ pimento pepper
• milk
• bread crumb
• chicken breast
• butter
• chicken broth
• heavy cream
• parmesan cheese
• basil
• black pepper

Instructions

1. 1 Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
2. 2 Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

By Janet Shannon

Ingredients

• ✓ pimento pepper
• butter
• onion
• green bell pepper
• corn muffin mix
• green chile
• corn
• creamed corn
• egg
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt butter in a large skillet over medium heat. Add onion, bell pepper, and pimento peppers; sauté until tender, about 5 minutes.
3. 3 Combine corn muffin mix, chiles, whole corn, creamed corn, and eggs in a large bowl; stir in onion mixture.
4. 4 Pour into the prepared baking pan.
5. 5 Spoon sour cream on top of mixture; cover with cheese.
6. 6 Bake in the preheated oven until casserole is lightly brown and firm, about 45 minutes.

By Janice Anderson