Pinto Bean Casserole
This pinto bean casserole will make you feel like you're back in grandma's kitchen enjoying Sunday lunch.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine American, Southern
Servings 4
Calories 268 kcal
- 2 cans pinto beans 31 oz total, drained
- 2 cups corn frozen or fresh
- 1 can diced tomatoes and chilis 10.5 oz
- 1 tbsp dried onion flakes
- 1 tbsp brown sugar
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp cayenne pepper can sub with chipotle powder
- 2 eggs
- 1 tbsp heavy cream
- 4 oz shredded cheddar cheese
- vegetable shortening or oil to grease casserole dish
Preheat the oven to 350 F.
Lightly grease your casserole dish with vegetable shortening or oil.
Combine the beans, corn, and tomatoes & green chilis, and then stir in the brown sugar, onion flakes, paprika, salt, and cayenne pepper.
Beat the egg and heavy cream together and then stir in 1/2 of the shredded cheese. 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.
Calories: 268kcalCarbohydrates: 25gProtein: 14gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 117mgSodium: 512mgPotassium: 456mgFiber: 3gSugar: 10gVitamin A: 924IUVitamin C: 17mgCalcium: 260mgIron: 2mg