Triple Corn Squares with Bean Sauce

Enjoy this corn and bean sauce casserole recipe for a delicious dinner that's ready in just 40 minutes! MORE+ LESS-

By Pillsbury Kitchens

October 22, 2010

can (14 to 15 ounces) cream-style corn

can (8 ounces) whole kernel corn, drained

pouch (6 1/2 ounces) golden cornbread and muffin mix

1/3

cup margarine or butter, melted

eggs

can (15 ounces) black beans, rinsed and drained

1/3

cup salsa

Chopped cilantro, if desired

Hide Images

1

Heat oven to 400º. Grease rectangular baking dish, 11x7x1 1/2 inches.
2

Mix cream-style corn, whole kernel corn, muffin mix (dry), margarine and eggs. Pour into baking dish.
3

Bake uncovered about 30 minutes or until casserole springs back when touched lightly in center.
4

During last 5 minutes of baking, mix beans and salsa in 1-quart saucepan. Cook over medium heat, stirring occasionally, until hot. Cut casserole into squares; top with bean sauce. Sprinkle with cilantro; serve immediately.

If you aren't in the mood for beans, top these corn squares with your favorite cheese sauce.
Omit the refried beans. Increase salsa to 3/4 cup. Heat 1 1/2 cups diced cooked chicken or turkey with salsa in step 3. Continue as directed.