This hearty casserole is a cinch to prepare, and a delicious way to get more healthy beans into your family's diet. Scramble fans Tom and Cathy Connelly tell me that they make this meal so often for their 3 children that they have it memorized!
15oz. canned pinto or black beansdrained and rinsed (or use 1 lb. cooked ground turkey or beef), or use 1 1/2 cups home-cooked beans for every 15 oz. can
11oz. reduced-sodium condensed tomato soup
3/4cupcornfrozen, fresh, or canned
1cupsalsalook for brands with no sugar added
1/2cuplow fat milkor use any variety
6whole wheat tortillascut into 1-inch pieces, use wheat/gluten-free tortillas ,if needed
1cupshredded Cheddar cheese
Instructions
Preheat the oven to 400 degrees.
In a large bowl, mix together all the ingredients, reserving half the cheese.
Spread the mixture in a 2-quart casserole (mine is round, about 9-inches in diameter), cover it with foil, and bake it for 30 minutes.
Remove the casserole from the oven, uncover it, and sprinkle the remaining cheese on top.
Notes
Do Ahead or Delegate: Brown the ground beef or turkey (if using it), cut the tortillas.Scramble Flavor Booster: Mix in 1/2 tsp. chili powder or cumin, use a spicy salsa and serve the casserole with hot pepper sauce, such as Tabasco.Tip: You can use kitchen shears to cut tortillas. It's efficient and kind of fun too!Nutritional Information Per Serving (% based upon daily values): Calories 350, Total Fat: 11g, 17%; Saturated Fat: 5g, 25%; Cholesterol: 20mg, 7%; Sodium: 960mg, 40%; Total Carbohydrate: 53g, 18%; Dietary Fiber: 6g, 24%; Sugar: 11g; Protein: 15g
Keyword All, Dinner, Freezer-Friendly, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, Nut-Free, Vegetarian