Corn and Meat Casserole

Autor: Inacap

INGREDIENTES

• 1 kg (2 lbs 3 oz) frozen corn, thawed
• ¼ cup milk
• 5 eggs- 2 tbsp melted butter
• Salt and pepper to taste
• 2 cups ground beef filling (see baked Chilean empanadas)
• 6 or 8 pieces of cooked chicken
• 10 pitted black olives
• 2 tbsp golden raisins/sultanas
• 4 hard-boiled eggs, quartered
• 1 tbsp icing sugar to sprinkle on top (optional)

INSTRUCCIONES

• Step 1 – Prepare the corn layer: Blend the corn kernels, milk and eggs in batches in a blender or food processor. For a smoother consistency, strain half the mixture through a sieve and eliminate excess roughage. Put the mixture in a bowl and add the melted butter. Season, stir and set aside.
• Step 2 – Preheat the oven to 200°C (390°F).
• Step 3 – Assemble the casserole: Spread half of the reserved corn mixture in a clay casserole dish. Bake for 10 minutes.
• Step 4 – Remove the dish from the oven. Add the ground beef filling, chicken pieces, olives, raisins and hard boiled egg wedges. Top with the remaining corn mixture. Optional: sprinkle top with sugar.
• Step 5 – Bake for 15 to 20 minutes until the corn mixture is cooked and the top is golden brown. Serve immediately.