A super simple, one-pot weekday vegetarian meal...perfect for when you're craving a little comfort food! I followed this recipe directly from a package of Lucerne brand shredded cheddar cheese. The only change I would consider making next time is to add a little more moisture to the casserole, perhaps leaving one can of beans entirely undrained instead of half-drained.
Lucerne's Vegetarian Tamale Casserole
1 can (8-3/4 oz) whole kernel corn, drained
1 can (15-1/4 oz) red kidney beans, drain half the liquid
1 can (8-3/4 oz) garbanzo, pinto, or black beans, drained
2 cups shredded cheddar cheese
1/2 cup green onions with tops, sliced
1 Tbsp chili powder
1/4 tsp ground cumin
1 package (8-1/2 oz) cornbread mix
In a large bowl, stir together all ingredients but cornbread. Pour into a greased or sprayed 2-quart baking dish or casserole. Make cornbread according to package directions. Pour over top and spread evenly. Bake at 350 for 35-40 minutes or until top is golden.
Makes 6 servings