Ingredients: 1 can corn, drained and rinsed 1 can black beans, drained and rinsed 1/2 cup chopped green onions 1/4 cup chopped red pepper 1 tablespoon olive oil or cooking spray 3 tablespoons minced garlic 3 tablespoons all-purpose flour 2 cups chicken broth or vegetable broth 1 teaspoon dried oregano leaves (or 1 teaspoon dried thyme) 1/4 teaspoon salt (or to taste) Freshly ground black pepper to taste (optional) Instructions: In a large bowl, combine the corn, black beans, green onions, red pepper, olive oil or cooking spray, garlic, flour and chicken broth. Mix well. Cover and refrigerate for at least 2 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Spread the mixture in the dish. Bake for 30 minutes or until heated through. Let cool before serving.
I love any corn bake, but Paula Deen’s corn casserole recipe is my all-time favorite. It is the easiest ever to make. 5 minutes prep time and then into the oven.
How To Make Paula Deen’s Corn Casserole?
Make-ahead Method
If you wish to make this casserole ahead of time, you can make the batter, pour it into the baking dish, cover it with plastic wrap and refrigerate it for up to 3 days.
Can You Freeze Uncooked Casserole?
Yes, you can. Make the batter and freeze it for up to 3 months. If you wish to prepare this for the holidays, I recommend making it two weeks in advance and freezing it. Before baking it, thaw it in the refrigerator for 2 days.
