Corn and Bean Casserole

It’s important that I always have a few end-of-the-week recipes on hand that call for mostly canned and other non-perishable ingredients, for when I’m out of fresh produce. It’s also important to me that those meals are nutritious and not too heavy, as I feel they often tend to be. This casserole is one of those go-to healthy recipes that I can make in a pinch when a trip to the grocery store is overdue!

The casserole base is butternut squash, red kidney beans, corn, and diced tomatoes. I had a handful of fresh kale to add as well, for some extra nutrients and additional texture. The thick stew-y filling is topped with rustic pillows of cornbread mix that form a crispy top and crumbly inside by the end of the bake. Together it makes the perfect combination, and I love a two-in one meal – and even better, less dishes to wash!

This dinner will warm the soul for the increasingly brisk fall days, and the leftovers will keep you feeling full and satisfied for the whole week. Enjoy!

Ingredients
vegan non-stick spray or 1/2 Tbsp vegan butter
1 box vegetarian Jiffy cornbread mix
1/3 cup unsweetened almond milk
1 flax egg (1 Tbsp ground flax meal + 2.5 Tbsp warm water)
2 Tbsp olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 cups peeled and chopped butternut squash
1 15oz can diced tomatoes
2 Tbsp tomato paste
1 tsp ground coriander
1 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp kosher salt
3/4 cup vegetable broth
1 can corn
1 can red kidney beans, drained and rinsed
2 handfuls chopped kale

Instructions
Preheat oven to 350 degrees. Coat the bottom and sides of a 9×13″ casserole dish with either non-stick spray or vegan butter. In a medium mixing bowl, stir together the Jiffy mix, almond milk, and flax egg. Set aside. In a deep skillet or Dutch oven, add olive oil and heat over medium heat. Saute the onion in the oil until it is softened, about 4 minutes. Add the garlic and stir for one additional minute. Add the butternut squash, diced tomatoes, tomato paste, spices, salt and vegetable broth. Stir the mixture and bring to a simmer. Cover and reduce heat to low, simmering for 15 minutes or until squash is fork tender. Uncover and add the corn, kidney beans, and kale and cook for 2-3 more minutes, stirring frequently, until the mixture has thickened slightly. Pour the mixture into the prepared casserole dish. Top with generous dollops of the prepared cornbread mix. Bake for 20-25minutes. The casserole filling should be bubbling and the cornbread should be slightly brown and crisp. Let sit 10 minutes before serving.

Serves 6

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