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Corn and Bean Casserole Recipe

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★★★★★

4.7 from 60 reviews

This hearty and comforting Corn and Bean Casserole is a flavorful vegan dish featuring a savory vegetable and bean filling topped with a golden cornbread crust. The casserole combines tender butternut squash, corn, and kidney beans simmered in a spiced tomato base with kale for added nutrition. It’s an easy one-dish meal perfect for weeknight dinners or potlucks, delivering warmth and satisfying textures with every bite.

Ingredients

Scale

Cornbread Topping

  • 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)
  • Vegan non-stick spray or 1/2 Tbsp vegan butter (to grease the dish)

Casserole Filling

  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups peeled and chopped butternut squash
  • 1 (15 oz) 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, drained
  • 1 can red kidney beans, drained and rinsed
  • 2 handfuls chopped kale

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish thoroughly with vegan non-stick spray or 1/2 tablespoon vegan butter to prevent sticking.
  2. Make the Cornbread Batter: In a medium mixing bowl, combine the vegetarian Jiffy cornbread mix with the unsweetened almond milk and the prepared flax egg. Stir until well combined and set aside.
  3. Sauté Aromatics: Heat 2 tablespoons of olive oil in a deep skillet or Dutch oven over medium heat. Add the diced yellow onion and sauté until softened, about 4 minutes. Add the minced garlic and continue stirring for an additional minute until fragrant.
  4. Cook Vegetables and Simmer: Add the peeled and chopped butternut squash, diced tomatoes, tomato paste, ground coriander, cumin, chili powder, paprika, kosher salt, and vegetable broth to the skillet. Stir well to combine and bring the mixture to a simmer. Cover the skillet, reduce heat to low and let it simmer for 15 minutes or until the butternut squash is fork-tender.
  5. Add Corn, Beans, and Kale: Remove the cover and stir in the drained corn, rinsed kidney beans, and chopped kale. Cook uncovered for 2 to 3 minutes more, stirring frequently, until the mixture thickens slightly and the kale softens.
  6. Assemble Casserole: Pour the hot vegetable and bean mixture evenly into the prepared casserole dish. Spoon generous dollops of the cornbread batter over the top, spreading gently but not completely covering to maintain a rustic topping.
  7. Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the filling is bubbling and the cornbread topping is beautifully golden brown and crisp on top.
  8. Rest and Serve: Remove the casserole from the oven and let it sit for 10 minutes before serving. This resting period allows the casserole to set and makes serving easier.

Notes

  • You can substitute the butternut squash with sweet potatoes or pumpkin if preferred, keeping the same quantity.
  • The flax egg serves as a vegan binder; if not vegan, you can use one regular egg instead.
  • For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • This casserole is free from dairy and eggs, making it suitable for vegans.

Keywords: corn casserole, vegan casserole, vegetarian cornbread, butternut squash casserole, healthy casserole, plant-based main dish

Find it online: https://dishedbydana.com/corn-and-bean-casserole-recipe/