Thick and Creamy Corn and Black Bean Casserole

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.

Serves: 8Hands-on: 10 minutesTotal: 1 hourDifficulty: Medium

Serves: 8


  • 2 Tbsp. unsalted butter
  • 1⁄2 sweet onion, chopped finely
  • 1⁄2 cup minced celery
  • 1⁄2 cup minced celeriac (celery root)
  • 1⁄4 cup sweet red pepper, roasted and chopped
  • 2 Tbsp. corn flour, potato flour, or cornstarch
  • 1⁄2 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
  • 1 1⁄2 cups whipping cream
  • 1 tsp. salt
  • 1 tsp. sweet paprika
  • 1 tsp. ground black pepper
  • 1 tsp. ground coriander
  • 1⁄2 tsp. ground allspice
  • 1 cup wheat-free bread crumbs
  • 1 cup grated Cheddar cheese


  • 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.