Thick and Creamy Corn and Black Bean Casserole

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This makes a satisfying meal that can be made vegetarian, or you could add some ham for extra flavor. Feel free to substitute half-and-half for the whipping cream to lighten it up.

Difficulty: Medium

Hands-on: 10 minutesTotal: 1 hour

Serves: 8

Ingredients

  • 2 Tbsp. unsalted butter
  • ½ sweet onion, chopped finely
  • ½ cup minced celery
  • ½ cup minced celeriac (celery root)
  • ¼ cup sweet red pepper, roasted and chopped
  • 2 Tbsp. corn flour, potato flour, or cornstarch
  • ½ cup rich chicken broth
  • 1 can (15 oz.) black beans, thoroughly rinsed and drained
  • 1 package (10 oz.) frozen corn kernels
  • 2 eggs, well beaten
  • 1½ cups whipping cream
  • 1 tsp. salt
  • 1 tsp. sweet paprika
  • 1 tsp. ground black pepper
  • 1 tsp. ground coriander
  • ½ tsp. ground allspice
  • 1 cup wheat-free bread crumbs
  • 1 cup grated Cheddar cheese

Directions

  • Preheat the oven to 350°F.
  • Melt the butter in a large ovenproof casserole. Add the onion, celery, celeriac, and red pepper and sauté over low heat until soft, about 10 minutes.
  • Mix in the corn flour or starch and stir, cooking gently for 3 minutes.
  • Add the chicken broth, black beans, and corn. Bring to a boil, and then lower the heat to a simmer and cook until the black beans are slightly softened, about 20 minutes. Take off the heat.
  • In a small bowl, mix together the eggs and cream. Blend the mixture quickly into the vegetables. Mix in the salt and spices.
  • Place in a well-buttered casserole or keep in the same ovenproof pan that you’ve been using for cooking. Sprinkle the top with bread crumbs and cheese.
  • Bake until golden brown and bubbling, about 15 minutes. Serve hot.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. unsalted butter
  • ½ sweet onion, chopped finely
  • ½ cup minced celery
  • ½ cup minced celeriac (celery root)
  • ¼ cup sweet red pepper, roasted and chopped
  • 2 Tbsp. corn flour, potato flour, or cornstarch
  • ½ cup rich chicken broth
  • 1 can (15 oz.) black beans, thoroughly rinsed and drained
  • 1 package (10 oz.) frozen corn kernels
  • 2 eggs, well beaten
  • 1½ cups whipping cream
  • 1 tsp. salt
  • 1 tsp. sweet paprika
  • 1 tsp. ground black pepper
  • 1 tsp. ground coriander
  • ½ tsp. ground allspice
  • 1 cup wheat-free bread crumbs
  • 1 cup grated Cheddar cheese

Directions

  • Preheat the oven to 350°F.
  • Melt the butter in a large ovenproof casserole. Add the onion, celery, celeriac, and red pepper and sauté over low heat until soft, about 10 minutes.
  • Mix in the corn flour or starch and stir, cooking gently for 3 minutes.
  • Add the chicken broth, black beans, and corn. Bring to a boil, and then lower the heat to a simmer and cook until the black beans are slightly softened, about 20 minutes. Take off the heat.
  • In a small bowl, mix together the eggs and cream. Blend the mixture quickly into the vegetables. Mix in the salt and spices.
  • Place in a well-buttered casserole or keep in the same ovenproof pan that you’ve been using for cooking. Sprinkle the top with bread crumbs and cheese.
  • Bake until golden brown and bubbling, about 15 minutes. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories420
Total Fat27g
Saturated Fat16g
Cholesterol130mg
Sodium700mg
Total Carbohydrate32g
Dietary Fiber6g
Sugars6g
Protein14g