Ingredients Jump to Instructions ↓

  1. 1 (12-ounce) package Classic Dishes Corn Souffle, defrosted according to package directions

  2. 1 (9-inch) refrigerated double-crust pie pastry, rolled to 1/8-inch thickness

  3. 3/4 cup shredded Swiss cheese - divided use

  4. 1/3 cup diced ham

  5. 1/4 cup sour cream

  6. 1 large egg, lightly beaten

  7. 2 tablespoons chopped green onions

  8. 1 tablespoon all-purpose flour

  9. 1/8 teaspoon ground black pepper

  10. 4 sliced green onions,

  11. 1 diced red bell pepper,

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C). Grease mini-muffin pans. Cut pie crusts into 36 (2-inch) squares; press squares into prepared mini muffin pan cups, forming a square bottom crust. Combine corn soufflé, 1/2 cup cheese, ham, sour cream, egg, chopped green onion, flour and pepper in medium bowl. Spoon mixture into shells, filling 3/4 full. Sprinkle with remaining Swiss cheese. Bake for 30 to 35 minutes or until golden brown. Cool in pans on wire racks for 5 minutes. Garnish with green onions and bell pepper.


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