Pinto Bean Casserole

Try this Pinto Bean Casserole any time of the week and serve with warm, buttery cornbread!

Do you love getting creative in the kitchen?

If so, you’re going to love this Pinto Bean Casserole. It’s a fun and easy way to enjoy a delicious and nutritious meal.

Plus, it’s perfect for those days when you want something tasty but don’t want to spend a lot of time in the kitchen.

So, if you’re looking for a new go-to dish, be sure to check out this pinto bean casserole recipe. You won’t regret it!

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Pinto Bean Casserole

Supplies:

• casserole dish
• non-stick spray
• measuring cups
• measuring spoons
• mixing bowl
• stirring spoon

Ingredients:

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• 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

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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.

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