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Easy vegetarian corn and cheese casserole recipe

User Rating 3 Star Rating (1 Review)


Easy vegetarian corn and cheese casserole recipe
An easy egg-free vegetarian corn and cheese casserole recipe made with corn muffin mix, frozen corn and flavorful chipotle peppers.

Recipe courtesy of The Soy Foods Council


  • 1 tablespoon + 1 teaspoon canned chipotle peppers, diced
  • 1 (15 ounce) can creamed corn
  • 1 (16 ounce) bag frozen sweet corn, thawed
  • ½ cup plain soy milk
  • 1 cup silken tofu
  • ¼ cup melted butter or vegan margarine
  • ½ cup egg substitute
  • 2 tablespoons sugar
  • 1 cup shredded Cheddar cheese
  • 1 (8.5 ounce) box corn muffin mix


Preheat the oven to 350 degrees and grease a 9×13 inch baking pan.

In a medium sized mixing bowl combine the diced chipotle pepper, creamed corn, sweet corn, soy milk, silken tofu, melted butter or margarine, egg substitute, sugar and cheddar cheese and mix until well combined.

Stir in the dry corn muffin mix and transfer to the prepared baking pan.

Bake for 50 minutes or until a knife, inserted in the middle of the casserole, comes out clean.

Here's a few vegetarian casserole dishes to try:

  • Black bean tortilla casserole
  • Polenta and cheese casserole
  • Veggie burger casserole
  • Easy vegetarian rice casserole
  • Tomato and bean casserole
  • More vegetarian casseroles
  • User Reviews

    Reviews for this section have been closed.

     3 out of 5
    Beware, Member rbrubacker60

    This sounds like a really good recipe, but be careful when picking out your corn muffin mix-I was absolutely shocked when I looked at the ingredient list of the Jiffy corn muffin mix and saw partially hydrogenated LARD!!!

    3 out of 3 people found this helpful.

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