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+ servings

Pinto Bean Casserole

This pinto bean casserole will make you feel like you're back in grandma's kitchen enjoying Sunday lunch.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine American, Southern
Servings 4
Calories 268 kcal


  • Casserole dish


  • 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
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