Chilean Corn and Vegetable Casserole
Here’s an updated version of “pastel de choclo,” the classic corn and meat pie of South America. I’m not sure vegetables could be any more warming and hearty than they are in this casserole!
- 3 c frozen corn kernels (thawed)
- 1/2 c plus 3 tablespoons grated Parmesan cheese
- 2 c Stonyfield Organic Low Fat Plain Yogurt
- 1 c chopped fresh basil
- salt and black pepper to taste
- 2 T olive oil
- 1 lb organic ground beef
- 1 medium-size onion (chopped)
- 2 cloves garlic (minced)
- 2 medium-size zucchini (peeled and cut into 1/2' pieces)
- 1 c sliced black olives
- 1/2 c raisins
- 1 T paprika
- 1 1/2 t ground cumin
- 3 hard-boiled eggs (peeled and halved)
Calories: 460, Calories from Fat: 220, Total Fat: 24g, Saturated Fat: 8g, Cholesterol: 150mg, Sodium: 540mg, Total Carbohydrate: 35g, Dietary Fiber: 4g, Sugars: 12g, Protein: 29g, Vitamin A: 15%, Vitamin C: 35%, Calcium: 35%, Iron: 20%
Heat oven to 375°. Coat a 9' x 13' baking dish with nonstick cooking spray; set aside.
In food processor, process corn until smooth. Add 1/2 cup of the Parmesan, the yogurt, basil and salt and pepper to taste. Process for 1 minute; set aside.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add beef to pan and cook, stirring, for 8 minutes or until no longer pink. Remove beef from skillet.
Add remaining tablespoon olive oil, onions and garlic to skillet and cook over medium heat, stirring often, for 5 to 7 minutes or until softened. Stir in zucchini, olives, raisins, paprika, cumin and additional salt and pepper to taste. Cover and cook for 10 minutes or until zucchini is tender. Stir reserved beef into skillet. Pour skillet contents into prepared baking dish, then layer eggs over top.
Pour reserved corn purée over beef mixture in baking dish. Sprinkle with remaining 3 tablespoons Parmesan. Bake for 35 to 40 minutes or until casserole is golden brown.