Bean And Corn Casserole Recipes

CORN & BLACK BEAN CASSEROLE

Steps:

• In a medium bowl, combine corn, bell peppers, onions, cilantro, & beans. Mix well.
• Whisk together remaining ingredients: toss with bean mixture.
• Cover & chill at least 1/2 hour.

GREEN BEAN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
• Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
• Bake in the preheated oven until set, about 30 minutes.

SOMETHING DIFFERENT GREEN BEAN AND CORN CASSEROLE

Steps:

• Preheat oven to 350 F and have ready a greased medium oval baking dish (7"x11" size).
• Mix together the cracker crumbs, nuts, and the melted butter and set aside.
• Mix together the remaining ingredients and pour into the prepared pan, sprinkling the nut mixture over the top.
• Bake uncovered for 30 minutes or until bubbly.

MEXICAN BEAN & CORN CASSEROLE

Steps:

• Beans: Drain soaking water off the beans and place beans in a large pot with garlic, cumin and 3 c water. Bring to boil, then simmer over low heat, covered, for 50-60 minutes. Or pressure-cook in 2 c of water for 45 minutes.
• Vegetables: Heat oil in large skillet. Add onion, salt and garlic; saute until soft.
• Add pepper, zucchini, cumin and oregano and saute 5 more minutes.
• Add cooked beans to the vegetables with tomato sauce and 1/4 cup water. Check taste and add salt if needed.
• Polenta: In separate pot, bring 3 c water to a boil. Add salt an boil. Slowly add polenta, stirring continuously with a whisk. Lower heat and continue stirring in clockwise motion with a wooden spoon for 10-15 minutes or until mixture can hold the spoon upright on its own.
• Preheat oven to 350. In a lightly oiled casserole dish, spread the bean & vegetable mixture across the bottom. Spread the polenta on top. Sprinkle with parmesan cheese.
• Bake, covered, for 25 minutes at 350. Remove coer and bake 5 minutes more at 400.

LIMA BEAN AND CORN CASSEROLE

Steps:

• Cook lima beans and corn together, following package directions.
• Drain.
• Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
• Blend in the flour, milk, salt and one cup of grated cheese.
• Cook until the sauce begins to thicken; add pimento and water chestnuts.
• Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
• Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
• Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.

BEAN AND CORN CASSEROLE

Steps:

• Drain green beans and corn.
• Layer beans, then corn, in greased casserole dish.
• Mix soup, sour cream, onion and cheese together.
• Spread on top of beans and corn.
• Melt margarine, add crackers and then put on top of casserole. Bake at 350 degrees for 40 to 45 minutes.

BAKED BEAN CORN DOG CASSEROLE

Steps:

• Preheat oven to 350°F.
• Put beans into large baking pan.
• Slice hot dogs into 1/2 inch slices and add to beans.
• Bake for 15-20 minutes.
• While bean and hot dog mixture is in the oven,Mix cornbread mix, milk, eggs, creamed corn, and cheese in a large bowl.
• Once bean and hot dog mixture has baked for 15-20 minutes, spread cornbread mixture gently on top to cover.
• Bake for 20-30 additional minutes or until cornbread is cooked through.
• Cornbread will be moist because of corn, so don't overcook.