Pinto Bean Casserole

Hearty Pinto Bean Casserole for an Easy Southern Family Meal

If you’re looking for a budget-friendly dinner recipe with canned pinto beans, this Pinto Bean Casserole is one to keep in your back pocket.

It’s a no-fuss, oven-baked dish that’s packed with pantry staples, and it comes together without any fancy prep or hard-to-find ingredients.

Whether you’re cooking for a weeknight family dinner, hosting a casual get-together, or just want a warm dish that stretches what you’ve already got on hand, this casserole makes good sense.

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Who This Recipe is For

This casserole is perfect for busy families, folks trying to save money on groceries, or anyone who needs an easy recipe using canned beans and corn.

If you’ve got kids at home, the slightly sweet and smoky flavor combination goes over well—even with picky eaters.

It’s also a great option for anyone cooking from a well-stocked pantry, or someone who wants to whip up a meatless meal without sacrificing heartiness.

What Makes This Pinto Bean Casserole So Good

At the core, this recipe uses canned pinto beans, corn, and tomatoes with green chilis—ingredients that are affordable and shelf-stable.

But what brings it all together is the mix of savory spices, a touch of sweetness from the brown sugar, and a creamy egg and cheese mixture that gives it that comforting casserole texture.

If you’re searching for a cheap dinner with canned beans, this one is simple, satisfying, and full of flavor.

When to Make This Easy Pinto Bean Bake

This recipe works well year-round.

It’s a smart weeknight dinner idea when you’re tired of takeout or don’t feel like spending all night in the kitchen.

It also makes a solid addition to your Sunday meal prep lineup. Just bake it, refrigerate, and reheat through the week.

If you’re feeding a crowd at a potluck or need something warm to serve during football season, this easy bean casserole with cheese holds up well and travels easily.

Where You Can Serve This Pinto Bean Casserole

This dish fits right in at any southern-style supper, backyard barbecue, or cozy family meal around the table.

You can dress it up with a side of cornbread or a simple salad.

It’s just as at home on a church potluck table as it is on your stove during the weekday rush.

Why This Is a Go-To Budget Meal Idea

For folks watching their spending, this easy dinner recipe with pantry staples offers a lot of value.

Canned beans, frozen corn, and basic spices don’t cost much, and you likely already have most of what you need in your kitchen.

You also don’t need any fancy tools—just a casserole dish, a spoon, and your oven.

It’s a dependable, filling option when groceries are running low or you’re stretching the last of the month’s budget.

How to Serve and Customize This Casserole

Once baked, this casserole can be served as-is, or you can get creative.

Spoon it into tortillas for an easy Tex-Mex wrap. Serve it over rice for a heartier plate.

Add chopped cooked chicken or ground beef if you want a little extra protein. You could even serve leftovers with a fried egg on top the next morning.

For those looking for vegetarian-friendly comfort food dinners, it’s easy to keep this meat-free and still have it taste satisfying.

Great for Leftovers and Meal Prep

Another perk?

This make-ahead bean casserole recipe holds up well in the fridge. Just cover and store it, then reheat for lunch or dinner the next day.

It even freezes well, so you can double the recipe and stock up your freezer with easy meals for later.

Add to your meal plan!

This Pinto Bean Casserole is one of those southern comfort meals that’s practical, hearty, and dependable.

If you’re looking for a quick meatless weeknight dinner with canned beans that doesn’t take much effort but still tastes homemade, give this one a try.

Pinto Bean Casserole

Ingredients:

2-15.5 ounce cans of pinto beans, drained
2 cups of frozen corn
1-10.5 ounce can of diced tomatoes and green chilies
1 tbsp. of dried onion flakes
1 tbsp. of brown sugar
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. chipotle powder or cayenne
2 large eggs
1 tbsp. heavy cream
4 ounces of shredded cheddar cheese

Directions:

Preheat the oven to 350 F.

Grease the casserole dish.

Combine the beans, corn, tomatoes and green chilis with the brown sugar, onion flakes, paprika, salt and chipotle powder.

Beat the egg and heavy cream together and stir in 1/2 of the grated cheese then stir this mixture into the bean mixture.

Mix everything well and pour it into the greased casserole dish and top with the other half of the shredded cheddar cheese.

Bake for uncovered for 60 minutes or until the internal temperature has reached 170 F.

Serve warm with cornbread if desired. Refrigerate leftovers.

Frequently Asked Questions about Pinto Bean Casserole

Can I make this pinto bean casserole without meat?
Yes, this is a vegetarian pinto bean casserole with no meat—perfect for a meatless dinner. It’s packed with protein from the beans and has plenty of flavor without needing any meat added.

What’s the best way to reheat leftover pinto bean casserole?
For best results, reheat leftover pinto bean casserole in the oven at 350°F for about 15–20 minutes or until warmed through. You can also microwave individual portions for a quick lunch or dinner.

Can I freeze this pinto bean casserole for later?
Yes, this easy freezer-friendly pinto bean casserole holds up well. Let it cool completely, wrap tightly in foil or place in an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What can I serve with pinto bean casserole for dinner?
This casserole pairs well with southern cornbread, coleslaw, or a simple green salad. You can also serve it with tortilla chips or over white rice for a heartier meal.

Can I use dried pinto beans instead of canned?
Yes, if you prefer to cook from scratch, you can use cooked dried pinto beans in place of canned beans. You’ll need about 3 cups of cooked beans to replace the canned version.

Is this pinto bean casserole good for meal prep?
Absolutely. This is a make-ahead pinto bean casserole recipe for weekly meal prep. It stores well and heats up nicely for busy weeknight dinners or work lunches.

Can I add meat to this casserole if I want?
Yes, you can add cooked ground beef, shredded chicken, or sausage to this pinto bean casserole for a heartier dish. Just stir the cooked meat into the mixture before baking.

What kind of cheese works best in pinto bean casserole?
Cheddar cheese melts well and adds flavor, but you can also try Monterey Jack, pepper jack, or a Mexican cheese blend for a little variety or spice.

Is this a good cheap family dinner idea?
Yes, this recipe is ideal for anyone looking for a budget-friendly dinner with canned beans and frozen vegetables. It’s filling, affordable, and makes enough to feed a family.

Can I make this casserole ahead of time and bake it later?
Yes, you can mix everything together, pour it into your casserole dish, cover it, and refrigerate the unbaked casserole for up to 24 hours before baking.

Pinto Bean Casserole

Ingredients

2-15.5 ounce cans of pinto beans, drained
2 cups of frozen corn
1-10.5 ounce can of diced tomatoes and green chilis
1 tbl of dried onion flakes
1 tbl of brown sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp chipotle powder or cayenne
2 large eggs
1 tbl heavy cream
4 ounces of cheddar cheese, shredded
vegetable shortening to grease casserole dish

Instructions

Preheat the oven to 350 F.

Combine the beans, corn, tomatoes and green chilis with the brown sugar, onion flakes, paprika, salt and chipotle powder.

Beat the egg and heavy cream together and stir in 1/2 of the grated cheese then stir this mixture into the bean mixture.

Mix everything well and pour it into the greased casserole dish and top with the other half of the shredded cheddar cheese.

Bake for uncovered for 60 minutes or until the internal temperature has reached 170 F.

Serve warm. Refrigerate leftovers.

December 8, 2021

Things to Make With Leftover Turkey

Are you trying to figure out what to do with all of the turkey left from Thanksgiving? Read my list of things to make with leftover turkey!

Most families have tons of leftovers from Thanksgiving dinner. What are unique ways to use some of the your turkey leftovers?

Millions of families in the U.S. will be enjoying their turkey, dressing, cranberry sauce, mashed potatoes and more this year at Thanksgiving.

Things to Make With Leftover Brisket

However by then end of the week, you may be desperately trying to figure out what to do with your leftover turkey so that you don’t have to throw it all out. Here are some tips.

Things to Make With Leftover Turkey

Gourmet-Style Sandwich

One fun way to use leftover turkey is to pile up some of your dinner foods into a gourmet-style sandwich.

Place some white or dark meat and dressing on some whole grain bread. Spread a layer of cranberry sauce on another other slice of bread and you have a tasty and easy way to enjoy your leftover turkey.

This is a great way to use up leftovers for lunches for the kids or a even a quick dinner when no one has time to cook.

Use Leftover Turkey Instead of Chicken in Wraps, Salads and More

Cooked turkey can be used in any of your favorite recipes that call for chicken. Why not put sliced leftover turkey on a bed of fresh spinach and add chopped vegetables for a healthy salad?

Or if you like wraps, you can make turkey salad or just sliced turkey breast, stuffed into a wrap with lettuce and tomatoes, onions and a dash of your favorite salad dressing.

Turkey Soup

One of the most traditional ways to use leftover Thanksgiving turkey is to make turkey soup. But why not jazz up your turkey soup recipes?

Try using cooked turkey instead of chicken in tortilla soup. Take out your slow cooker and make a turkey and dumpling soup with your leftover turkey.

Other soup recipes for turkey include turkey and rice soup, turkey bean soup and a turkey soup with root vegetables where you can use your turkey leftovers.

Try this Turkey Barley Soup from Easy Budget Recipes.

Turkey Pot Pie

Pot pies are a family favorite on a cold fall evening. Why not use up some of your cooked turkey leftovers for this easy-to-make meal?

One of the easiest ways to make turkey pot pie includes ingredients you may already have at home such as instant biscuit or pancake mix, cream of chicken soup, along with a bag of frozen mixed vegetables.

Try this Turkey Pot Pie from Super Simple Salty Life.

More great ways to enjoy leftover turkey:

This turkey chili is easy to make and incredibly versatile. Serve on nachos, tacos or burritos, spoon it over rice, or dish it up in a baked potato.

Make use of all that turkey from Thanksgiving with this easy (and affordable) turkey tetrazzini recipe! This creamy and delicious pasta dish is a perfect go-to for a quick dinner.

These cheesy turkey enchiladas are the perfect way to use up leftovers!

Do you have any ways to share on how to use your leftover turkey?

More Turkey Tips:

How to Deep Fry A Turkey

How to Cook A Frozen Turkey

Tips for Roasting A Turkey

Best Wines to Drink With Turkey

October 28, 2021

Shrimp and Sausage Gumbo

The season for gumbo is here, but you can enjoy gumbo any time of year! Enjoy this Shrimp and Sausage Gumbo for dinner this week!

If you’re like me, and can’t resist a good gumbo, then this dish is perfect for you. The shrimp and sausage mix give it the perfect bite.

I guarantee that if you make this dish for your friends or family they will be impressed with how tasty it is and want to know where you got the recipe from!

Chicken and Sausage Gumbo

Slow Cooker Chicken Chorizo Gumbo

Crockpot Gumbo

Why should you make shrimp and sausage gumbo? Well, it’s always been my favorite dish. The rich, savory aroma of gumbo wafts through the kitchen and has everyone running to ask what’s for dinner!

Gumbo pairs well with both bread or rice, or a side of potato salad!

More Shrimp Recipes:

Creamy Shrimp Pasta

Pineapple Shrimp Skewers

Shrimp and Sausage Boil Foil Packets

Shrimp and Sausage Grits

Shrimp, Turkey, and Sausage Etouffee

Shrimp and Sausage Gumbo

Ingredients:

20-25 large shrimp, uncooked
6 medium size Andouille sausage, sliced
Olive oil or coconut oil
6 cups chicken broth
5 tablespoons flour of choice
1 large onion, chopped
2 large sweet peppers, chopped
2 stalks celery, chopped
1 clove of garlic, minced
4 bay leaves
2-3 sprigs fresh thyme (or 2 teaspoons)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon hot sauce
8 medium okra, chopped
1-16oz can tomatoes

Directions:

Heat a tablespoon of oil over medium heat in your main stock pot or Dutch oven, and in the pot you will be making the broth in.

To the main pot, add your sausages and cook until done (I like to get them slightly charred – at least well browned).

Once they are done cooking, remove from the pot and set aside.

In the pot you will be making your broth in, add the shrimp shells (but not the shrimp), cooking for about 5 minutes until pink.

Add the chicken broth and bring to a boil. Simmer on medium-low heat for 20 minutes.

Reduce the heat of the pot you just cooked the sausages in, and add your flour to the remaining oil.

Stir constantly, adding a bit more oil if you need the roux to loosen up a bit.

You’re looking for a thin dough-like texture, and you want to keep cooking it slowly until it reaches a dark color, dark like molasses, preferably.

Note: You can purchase Roux if you want to save some time!

Once your roux reaches the right color, add a tablespoon more of olive oil, along with the onions, peppers, and celery.

Cook 5 minutes before adding the bay leaves, thyme, and garlic.

Cook for another 5 minutes, then add the remaining seasonings, hot sauce, and okra.

Cook 1 minute while you strain the broth.

Strain the broth to remove the shrimp shells and add just the broth to the main pot with all of those veggies. Add the tomatoes and simmer 10 minutes.

Add the sausage and shrimp and cook until the shrimp is a bright pink colour.

Adjust the seasoning with salt, pepper, lemon juice, and hot sauce and remove the bay and thyme sprigs.

Serve hot.