Simple Southwestern Mashed Potato Cornfetti Casserole Sp5
Elevate your comfort food game with this Simple Southwestern Mashed Potato Cornfetti Casserole SP5! This vibrant, flavor-packed dish takes creamy mashed potatoes to the next level by blending in sautéed sweet corn, colorful bell peppers, and zesty spices like cumin, chili powder, and paprika. Topped with melty cheddar cheese and baked to golden perfection, this casserole is a delightful fusion of Southwestern flair and homestyle cooking. Perfect for weeknight dinners or as a standout side at gatherings, it’s easy to prepare in just under an hour and serves up hearty portions for six. Whether you're seeking a festive twist on classic mashed potatoes or a comforting vegetarian dish, this recipe delivers bold flavors and irresistible textures that everyone will adore.
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Recipe Information
Ingredients
- 5 medium (about 2 lbs) russet potatoes
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 4 ounces (softened) cream cheese
- 1.5 cups frozen corn
- 1 medium (diced) green bell pepper
- 1 medium (diced) red bell pepper
- 3 stalks (chopped) green onions
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Peel the russet potatoes and cut them into evenly-sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, and cook until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are boiling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced green bell pepper, red bell pepper, and corn. Sauté for 5-7 minutes, or until the veggies are slightly tender. Remove from heat and set aside.
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Drain the boiled potatoes and return them to the pot. Add butter, cream cheese, and milk. Mash the potatoes until smooth and creamy. Stir in the cumin, chili powder, paprika, salt, and black pepper.
Fold the sautéed bell peppers, corn, and chopped green onions into the mashed potatoes until well combined. Taste and adjust seasoning if needed.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese on top.
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let cool for 5 minutes, and serve warm. Enjoy your Southwestern Mashed Potato Cornfetti Casserole SP5!
Nutrition Facts
Calories |
6236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 1084.3 g | 394% | |
| Dietary Fiber | 93.2 g | 333% | |
| Total Sugars | 85.6 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1998 mg | 154% | |
| Iron | 57.9 mg | 322% | |
| Potassium | 27105 mg | 577% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
