Rabbit, Green Chile and Corn Bake

Bit of zucchini added to this batch, because who DOESN’T have lots of zucchini right now?

I haven’t posted a recipe in a while.

I grew sweet corn for the first time in forever last year. It turned out well, but it all came ripe at once, and I really didn’t grow enough to sell. So I blanched it all, cut it off the cob, and froze it. We still have quite a bit left. And the corn for THIS year is as tall as my waste (we definitely made the “knee high by the 4th of July” rule). So, I need to use up some of what’s in my freezer…

Along with green chiles. And rabbit. So, I invented the Rabbit, Green Chile and Corn bake. Chicken or any other meat of choice could easily be substituted in for the rabbit.

Rabbit, Green Chile and Corn bake

• 1 rabbit, legs and back, cooked and shredded (I cook mine in a pressure cooker for about 15 minutes). Or 2 large chicken breasts, shredded.  A cooked rotisserie chicken from the grocery store would also work. You need about 2 cups meat.
• 1 lb fresh or frozen corn (heck, even canned could be used in a pinch)
• Green Chiles to taste, chopped fine (I used about 5). A couple of 3 oz cans would also work here.
• 1 cup cheese of choice (I use whatever we have in the fridge, but cheddar is always good), grated.
• 1 small onion, finely chopped.
• Other veg threatening to go off in your crisper, if desired (chopped or shredded zucchini, finely chopped kale or spinach…you get the idea)
• 2 eggs
• 1 cup milk (fat content of your choice)
• Salt, pepper, garlic powder, other spices…to taste.

Preheat oven to 350 degrees.

Combine all ingredients except eggs and milk in a large bowl and toss. Taste for seasoning. (It’s OK. The meat is already cooked).

Spray 7 x 11 baking pan or equivalent with vegetable oil (how did I ever live before PAM?). Spread bowl ingredients evenly in pan.

Beat eggs and milk in small bowl. Pour evenly over casserole ingredients. Note, it will only come about half way up the pan. That’s OK. It will expand as it cooks. Bake for 45 minutes, or until custard is set and ingredients are heated through. Let cool 5 minutes. Serve with corn tortillas and an ice cold beer, if desired.

This was actually taken the next day, as it was too dark to photograph by the time it came out of the oven the night before. Still danged good.

One more note. The one cup dairy, two egg ratio is standard for pretty much any custard from quiche on down. With this in mind, you can make this type of casserole with just about any ingredients. I opted to not precook the onions and other vegetables, but depending on your ingredients, a quick saute might be in order. The custard in this dish just loosely holds the ingredients together. This is not a quiche. Enjoy!

Miles Away Farm Blog © 2013, where it’s time to butcher rabbits again. Need to eat more rabbit!