Do you love corn? Turn your love for corn into a casserole dish! Learn how to make this delicious Baked Corn Casserole!
It’s no secret that guys love their comfort food, and this baked corn casserole is definitely one of those dishes.
Hearty and filling, it’s perfect for a winter meal. The best part is that it can be made ahead of time, so you don’t have to spend time in the kitchen when you’re hungry.
What can I substitute for creamed corn in corn casserole?
Looking for a substitute for creamed corn in your corn casserole? You’re in luck – there are plenty of options!
Here are some of the most popular substitutes for creamed corn:
Canned corn
Simply substitute an equal amount of canned corn for the creamed corn called for in your recipe. This is a great option if you’re short on time, as it’s quick and easy to use.
Frozen corn
Another easy substitute, just thaw the frozen corn before using it in your casserole. You may need to add a little extra liquid to the recipe if using frozen corn, as it will release some water as it thaws.
Fresh corn
The best substitute for creamed corn, in my opinion, is fresh corn. Simply cook the corn until it’s soft, then puree it in a food processor or blender until it’s the desired consistency. You may need to add a little milk or cream to get the right texture.
Creamed soup
A can of cream of chicken or cream of mushroom soup makes a great substitute for creamed corn. Simply stir in an equal amount of soup (undiluted) in place of the creamed corn.
Jiffy mix
Believe it or not, you can use Jiffy corn muffin mix as a substitute for creamed corn! Just stir in an equal amount of mix (dry) to your recipe in place of the creamed corn. You may need to add a little extra liquid to get the right consistency.
Hopefully one of these substitutes will work for you.
Baked Corn Casserole
Ingredients:
1 (15 oz) can of yellow corn, drained
1 (15 oz) can of creamed corn
1 cup of sour cream
1/4 cup melted butter
1 cup shredded cheddar cheese
1 (8.5 oz) box of Jiffy Corn Muffin mix
Directions:
Add the can of corn and creamed corn into a large bowl.
Add the sour cream.
Pour in the melted butter.
Then add the corn muffin mix.
Time to add the cheddar cheese.
Mix well.
Add mixture to oven safe dish and bake for 45 minutes at 350.
Serve & enjoy!
Baked Corn Casserole
Ingredients
1 can (15 oz) of yellow corn, drained
1 can (15 oz) of creamed corn
1 cup of sour cream
1/4 cup melted butter
1 cup cheddar cheese
1 box (8.5 oz) of Jiffy Corn Muffin mix
Instructions
Add the can of corn and creamed corn into a large bowl. Add the sour cream. Pour in the melted butter. Then add the corn muffin mix. Time to add the cheddar cheese. Mix well. Add mixture to oven safe dish and bake for 45 minutes at 350. Serve & enjoy!
Do you want to make a tasty breakfast casserole to serve your guests? Try this Tater Tot Breakfast Casserole!
The Heart of Southern Comfort: Tater Tot Breakfast Casserole
In the South, we cherish recipes that bring the whole family together, especially those that are both delicious and easy to prepare.
This Tater Tot Breakfast Casserole does just that. It’s the kind of dish that makes you think of a cozy kitchen filled with the aromas of home-cooked meals, where love is the main ingredient.
Simple Ingredients, Big Flavor
The beauty of this casserole lies in its simplicity.
With just a handful of ingredients, each component plays a crucial role in creating a flavor profile that’s both familiar and inviting.
The crispy tater tots form a golden brown crust, hiding a layer of flavorful ground sausage beneath, while the eggs and cheese meld together to form the ultimate comfort food casserole.
Perfect for Any Occasion
Whether it’s a special weekend brunch or an easy weeknight dinner, this casserole is a versatile choice.
It requires just minutes of prep time, making it a great way to feed the entire family without spending hours in the kitchen.
Plus, it’s a good option for those evenings when you want a complete meal without the fuss.
One of the great things about this casserole is its ability to please even the pickiest eaters.
The familiar taste of crispy tater tots, lots of cheddar cheese, and savory sausage makes it a family favorite.
It’s a delicious casserole that captures the essence of Southern cooking — hearty, comforting, and unpretentious.
Cooking Made Easy
The process begins with a large skillet where the sausage is cooked to perfection. This flavorful ground beef serves as the base of our casserole, adding a rich depth to the dish.
In a casserole dish, these ingredients come together in harmony. The eggs and half and half create a custardy base, enveloping the sausage in a creamy embrace, while a sprinkle of cheddar cheese adds a gooey, melty top layer.
A Versatile Main Dish
This casserole isn’t just for breakfast. It’s a main dish that can be served at any meal.
Pair it with a simple side dish, and you’ve got a complete, satisfying dinner. The flexibility of this recipe also allows for variations.
Add in some frozen vegetables for an extra nutritional boost, or swap the sausage for a different protein to change up the flavor profile.
Make-Ahead Magic
For those busy weeknights, this tater tot casserole can be prepared in advance.
Simply assemble the casserole, cover it with aluminum foil or store it in an airtight container, and refrigerate.
When you’re ready to eat, pop it in the oven, and in about 50 minutes, you’ll have a delicious dinner ready to grace your dinner table.
Leftovers for the Next Day
Another great aspect of this easy casserole recipe is that it tastes just as good the next day.
Store any leftovers in an airtight container, and you’ll have a quick and tasty meal ready for the next day.
It’s a dish that keeps on giving, providing comfort and satisfaction with each bite.
A Southern Staple
In the South, casseroles are a staple at family gatherings, potlucks, and on the dinner table.
This easy tater tot casserole recipe fits right in, embodying the essence of Southern cuisine.
It’s not just a meal; it’s a reminder of home, of family, and of the simple pleasures of good food.
A Celebration of Southern Cooking
This Tater Tot Breakfast Casserole is more than just a recipe; it’s a celebration of Southern cooking.
It represents a lifestyle where food is about comfort, family, and creating memories.
With its golden brown crust, creamy and cheesy middle, and hearty base, this casserole is the perfect comfort food.
It’s an easy dinner recipe that brings joy to the dinner table and warmth to the heart.
In every bite, you’ll find the essence of the South — a region known for its rich culinary traditions and love for hearty, soul-satisfying meals.
This casserole is a tribute to that tradition, an easy recipe that brings people together, creating moments of joy around the dinner table.
Whether for a special occasion or a simple family meal, the Tater Tot Breakfast Casserole is a dish that embodies the spirit of Southern hospitality and the joy of home cooking.
Helpful Product Recommendations:
Baking Dish – A high-quality, large baking dish is essential for preparing a breakfast casserole. A 9×13-inch dish is the perfect size for this recipe.
Mixing Bowls – A set of durable mixing bowls is useful for combining ingredients.
Whisk – A whisk is essential for beating eggs and mixing ingredients evenly.
Tater Tot Breakfast Casserole
Ingredients:
1 lb. ground sausage
8 large eggs
3/4 cup half and half
1 tsp. garlic powder
1/2 tsp. salt
1 tsp. black pepper
1 cup shredded cheddar cheese
1 lb. frozen tater tots
Directions:
Preheat the oven to 350 ℉.
In a medium skillet, cook ground sausage over medium heat while breaking into small pieces until meat is browned.
Remove skillet from heat, drain grease from sausage and set aside.
Grease a 9′ x 13′ glass baking dish with non-stick cooking spray.
Spread the crumbled sausage in an even layer over the bottom of the baking dish.
In a medium sized mixing bowl whisk eggs, half and half, garlic powder, salt and pepper until well combined.
Pour the egg mixture over the sausage in the baking dish.
Top with shredded cheese.
Place frozen tater tots evenly over the top of sausage, egg and cheese mixture. Do not submerge tater tots.
Bake for about 50 minutes or until a knife inserted in the middle comes out clean.
Remove the casserole from the oven. Allow the casserole to sit for 5 minutes before serving.
Tater Tot Breakfast Casserole
Ingredients
1 lb. ground sausage
8 large eggs
3/4 cup half and half
1 tsp garlic powder
1/2 tsp salt
1 tsp black pepper
1 cup cheddar cheese, shredded
1 lb. frozen tater tots
Instructions
Preheat the oven to 350 ℉.
In a medium skillet, cook ground sausage over medium heat while breaking into small pieces until no longer pink.
Remove skillet from heat, drain grease from sausage and set aside.
Grease a 9' x 13' glass baking dish with cooking oil spray.
Spread the crumbled sausage in an even layer over the bottom of the baking dish.
In a medium bowl whisk eggs, half and half, garlic powder, salt and pepper until well combined.
Pour the egg mixture over the sausage in the baking dish.
Top with shredded cheese.
Place frozen tater tots evenly over the top of sausage, egg and cheese mixture. Do not submerge tater tots.
Bake for approx. 50 minutes or until a knife inserted in the middle comes out clean.
Remove the casserole from the oven and let it sit for 5 minutes before serving.
Can you freeze leftover tater tot casserole?
Leftover tater tot casserole can be frozen, which is great news for those who like to batch cook or simply have leftovers to store. Here’s a step-by-step guide on how to do it effectively:
Cool Down: Ensure that the tater tot casserole has completely cooled down after baking. Rapid cooling can be done by placing the dish in the refrigerator. Do not place a hot dish directly into the freezer as it can lower the overall temperature of the freezer, potentially spoiling other food.
Portioning: Consider cutting your casserole into individual portions if you’re likely to reheat smaller servings at different times. This makes it easier to defrost and reheat only what you need, reducing waste.
Packaging: Transfer the cooled casserole or portions into freezer-safe containers or heavy-duty freezer bags. If you use bags, try to lay them flat in the freezer until the casserole is fully frozen to help them hold a flat, stackable shape. It’s important to leave a little bit of space for the food to expand as it freezes.
Sealing: Ensure the containers or bags are sealed properly to prevent freezer burn. If you’re using a container, consider adding a layer of cling wrap directly onto the surface of the casserole before putting the lid on to provide an extra layer of protection against freezer burn.
Labeling: Don’t forget to label your containers or bags with the date of freezing. While the frozen casserole should maintain its best quality for 2-3 months, it remains safe indefinitely if kept at 0°F.
Reheating: When you’re ready to enjoy your frozen casserole, it’s best to thaw it overnight in the refrigerator and then reheat it in the oven at the same temperature as originally cooked. If the top isn’t as crispy as you’d like, a few minutes under the broiler should do the trick.
Remember, when freezing and reheating any food, safety is key. Make sure to always cool food quickly, store it properly, and reheat it to a safe temperature.
Frequently Asked Questions About Tater Tot Breakfast Casserole
Can I prepare this casserole ahead of time?
This is one of the best features of casserole recipes like this one. You can assemble the casserole the night before, cover it with aluminum foil or store in an airtight container, and refrigerate. When you’re ready, bake it as directed, adding a few extra minutes to the cook time if it’s coming straight from the fridge.
What’s the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator. To reheat, place a portion in the microwave, or for a crispy top, reheat in the oven or toaster oven until warmed through. It’s perfect for a quick and easy breakfast or an easy weeknight dinner the next day.
Can I add vegetables to this casserole?
Adding frozen vegetables is a great way to turn this into a more complete meal. Mix in your choice of veggies like bell peppers, onions, or spinach with the sausage layer for an extra nutritional boost and flavor profile.
Is this casserole suitable for large gatherings?
This Tater Tot Breakfast Casserole is fantastic for feeding a big batch. It’s a family favorite and a great way to serve a delicious meal to a crowd. Just make sure you have a large enough baking dish or make multiple batches.
What type of sausage works best in this recipe?
You can use any type of ground sausage you prefer. A flavorful ground beef sausage, spicy Italian sausage, or even a milder turkey sausage are all good options depending on your taste preference.
How do I know when the casserole is done baking?
The casserole is done when the eggs are set and the top is golden brown. A good indicator is when a knife inserted in the middle comes out clean. The typical bake time is around 50 minutes, but ovens can vary, so it’s always good to check.
Can I use a different type of cheese?
While cheddar cheese is a classic choice for its melty goodness and flavor, feel free to experiment with different types of shredded cheese like Monterey Jack, Pepper Jack, or a Mexican blend for a different twist.
Is this casserole a good option for those on a calorie diet?
While this casserole is on the indulgent side, it can be modified for a lighter version. Consider using low-fat cheese, skim milk instead of half and half, and a leaner meat like turkey sausage. However, remember that modifications might alter the final flavor profile and texture.
Can I make this casserole in a different type of dish?
While a 9′ x 13′ glass baking dish is typically used, any similar-sized casserole dish will work. If using a metal or ceramic dish, just be aware that the cooking time might vary slightly.
Can this recipe be made gluten-free?
This recipe is naturally gluten-free. Just ensure that the sausage and any added ingredients are gluten-free. This makes it a great option for those with dietary restrictions.
You can remove the skin of the squash if you prefer. I like to leave it on for texture and color.
Put both of these ingredients into a large pot and add enough water to cover the vegetables.
Simmer on medium heat for 15 minutes, or until the squash is tender when poked with a fork.
Spray a 9X13 dish with non-stick cooking spray. Pour the squash and onions into the dish.
In a bowl, begin beating the eggs into the cream.
Beat by hand for 1 minute then pour over the squash.
Add ¼ cup of cracker crumbs to the squash and give it a gentle stir.
Add 1 ½ cups of cheese and stir a few times so that everything is evenly distributed in the casserole dish.
Sprinkle remaining cheese over the top.
Sprinkle cracker crumbs over the top.
Next, drizzle the melted butter over everything.
If you like, you can grind fresh pepper on top of the casserole.
Cover with foil and bake for 30 minutes.
After 30 minutes remove the foil and bake for an additional 10 to 15 minutes, until the top is bubbly and golden.
Allow to cool for at least 5 minutes before serving as this will be very hot!
Old Fashioned Squash Casserole
Ingredients
1 ½ pound of yellow squash
2 eggs
1 ½ cups of heavy cream
2 cups of shredded cheddar cheese
1 stick of butter, melted
1 cup of crushed cracker crumbs (or bread crumbs)
½ white onion
Instructions
Preheat the oven to 350 degrees.
Slice the squash thinly and dice ½ a white onion.
You can remove the skin of the squash if you prefer. I like to leave it on for texture and color.
Put both of these ingredients into a large pot and add enough water to cover the vegetables. Simmer on medium heat for 15 minutes, or until the squash is tender when poked with a fork.
Spray a 9X13 dish with non-stick cooking spray. Pour the squash and onions into the dish.
In a bowl, begin beating the eggs into the cream. Beat by hand for 1 minute then pour over the squash.
Add ¼ cup of cracker crumbs to the squash and give it a gentle stir.
Add 1 ½ cups of cheese and stir a few times so that everything is evenly distributed in the casserole dish.
Sprinkle remaining cheese over the top. Sprinkle cracker crumbs over the top.
Next, drizzle the melted butter over everything.
If you like, you can grind fresh pepper on top of the casserole.
Cover with foil and bake for 30 minutes.
After 30 minutes remove the foil and bake for an additional 10 to 15 minutes, until the top is bubbly and golden.
Allow to cool for at least 5 minutes before serving as this will be very hot!
If you’re looking for an easy meal that will please a crowd, look no further than this Slow Cooker Chicken Enchilada Casserole.
Just dump all the ingredients into your slow cooker, let it cook all day, and you’ll have a delicious dinner ready and waiting when you get home.
Plus, this recipe is so versatile that you can adjust it to fit your own taste buds. So put on your apron and get cooking!
There are plenty of reasons to make chicken enchilada casserole in a slow cooker. For one, it’s an easy and convenient way to cook chicken enchiladas.
All you have to do is layer the ingredients in the slow cooker and let it do its thing.
Another reason to make chicken enchilada casserole in a slow cooker is that it can be a healthy and hearty meal.
Slow cookers tend to preserve nutrients better than other cooking methods, so you can be sure that you’re getting all the goodness out of your chicken enchiladas.
And last but not least, chicken enchilada casserole made in a slow cooker just tastes really good.
The slow cooking process allows all the flavors to meld together nicely, resulting in a rich and flavor-packed dish.
So go ahead and give it a try – your taste buds will thank you!
Slow Cooker Chicken Enchilada Casserole
Ingredients:
1.5 lbs. boneless skinless chicken breasts, uncooked (Tip: Weigh your chicken. If you use more than 1.5 lbs. casserole will be dry)
28 oz. can red enchilada sauce
½ tsp garlic powder
½ tsp cumin
10 corn tortillas (flour tortillas do not work)
2 cups grated cheddar cheese, divided
4 oz. can sliced black olives, divided
Sour cream (optional)
Fresh cilantro (optional)
Recipe notes:
Corn tortillas are a must for this recipe or you will end up with a gooey mess.
We like to top ours with sour cream and cilantro on the serving plates not in the slow cooker.
Directions:
Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken in the slow cooker insert.
Cut the corn tortillas into strips and add them to chicken and sauce mixture.
Stir until well coated.
Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
Using the back of a spoon flatten the mixture.
Top with remaining cheese and the rest of the olives.
Cook on low for an additional 45 minutes.
Top with sour cream and chopped fresh cilantro before serving, if desired.
Slow Cooker Chicken Enchilada Casserole
Ingredients
1.5 lbs. boneless skinless chicken breasts, uncooked (Weigh your chicken. If you use more than 1.5 lbs casserole will be dry)
28 oz. can Red Enchilada Sauce
½ tsp garlic powder
½ tsp cumin
10 corn tortillas (flour tortillas do not work)
2 cups grated cheddar cheese, divided
4 oz. can sliced black olives, divided
Sour cream (optional)
Fresh cilantro (optional)
Instructions
Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken in the slow cooker insert.
Cut the corn tortillas into strips and add them to chicken and sauce mixture.
Stir until well coated.
Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
Using the back of a spoon flatten the mixture.
Top with remaining cheese and the rest of the olives.
Cook on low for an additional 45 minutes.
Top with sour cream and chopped fresh cilantro before serving, if desired.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
No, flour tortillas do not work well in this recipe. They will result in a gooey mess. Corn tortillas are a must for the proper texture.
Can I use more than 1.5 lbs. of chicken?
It’s important to stick to 1.5 lbs. of chicken. Using more than this will make the casserole dry.
What type of enchilada sauce should I use?
You should use a 28 oz. can of red enchilada sauce for this recipe.
Can I cook this on high if I’m short on time?
Yes, you can cook the chicken on high for 4 hours instead of low for 6-8 hours.
When do I add the cheese and olives?
Add 1/2 cup of cheese and half of the olives into the chicken and sauce mixture after shredding the chicken and mixing with tortilla strips. The remaining cheese and olives are added on top before the final 45 minutes of cooking.
Is it necessary to use a slow cooker liner or nonstick spray?
While not absolutely necessary, using a slow cooker liner or spraying with nonstick spray makes cleanup easier.
Can I top the casserole with sour cream and cilantro in the slow cooker?
We recommend topping each serving with sour cream and chopped cilantro on the serving plates, not in the slow cooker, for the best presentation and taste.
What is the total cooking time for this recipe?
The total cooking time on low is 8 hours and 45 minutes, including the additional 45 minutes after adding the final layer of cheese and olives.
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.
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.
