2 1/2 cups cooked corn
2 (16 ounce) cans black beans, rinsed and drained
3 quarts milk
3 tablespoons butter, softened
2 teaspoons butter, tartar
2 3/4 cups diced yellow onion
3 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 1/2 cups shredded mozzarella cheese blend
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Spray 9x13 inch baking dish with cooking spray.
In a medium saucepan, bring 3 8 ounce cans of water to a boil. Add water and bring to a boil; reduce heat and simmer. Cover, reduce heat, and simmer for 5 minutes. Remove the mixture from heat, cover, and let simmer on medium heat (reserve 1/2 can for a future recipe).
Thoroughly rinse the bottom of a 9 inch dish or casserole dish. Sprinkle white baking mixture over corn-spoon crust. Top corn with cheese, then spread with ranch mixture. Place remaining can of water over spiller.
In a medium bowl, cream creamed coconut cream cheese with butter until fluffy. Stir in the cheese mixture until it is completely melted. Spread over the casserole.
In a small bowl, combine cornmeal mix, 1 cup cheese mixture, cream cheese, sour cream and 2 teaspoons butter. Mix thoroughly. Sprinkle Monterey Jack cheese, Cheddar cheese, mozzarella cheese, mozzarella cheese and Monterey Jack cheese mixture over the top of this cream cheese mixture. Top with additional mozzarella cheese (optional) and Parmesan cheese (optional)
Bake in preheated oven until the casserole is golden brown (around 38 minutes) and the bottom is golden brown (around 36 minutes). Cool completely. Cut into 1/2 inch cubes. Store in refrigerator.
We just made this. It was super quick and easy. We went to a gluten free event and a celiac friend of mine wanted to bring his favorite sandwich. I absolutely adored the baguette-style sandwich and wanted to try it firsthand. Unfortunately, my friend did not have any dill weed and did not have access to fresh red D. This was all right. I used acai yogurt and unfiltered lemon juice. I will make this again.
⭐ ⭐ ⭐ ⭐