A Camp Recipe to Please the Masses
Here’s a recipe to feed 100 people, so you’ll need to find 99 friends or campers if you want to experience this flavor fiesta. It freezes well, so if you can’t muster up a crowd there’s no need to miss out on the party. Unless you have almost no freezer space because you sometimes hoard over-ripe bananas (...guilty); in that case, you should stick with the crowd option and consider some muffin recipes.
This vegetarian casserole is a favorite of mine for a few reasons. First – it's delicious. I hear this is an important factor in good recipes. Second – it’s outrageously quick and easy to put together. It's also flavorful, crispy around the edges, and a great use of cornmeal. I like to think cornmeal is an indicator that whatever you're making will be delicious. Oh, and it's cheesy – that’s a good sign, too.
The downside is that I hate the word 'casserole'. It makes me think of gloopy, grey fat-free mushroom soup mix and dishes that are way too hard to scrub clean. Don't get me wrong - I don't actually hate casserole, not even mushroom-soup filled casseroles. I just hate the idea of a casserole. The only reason I ever ventured to make this myself was because it doesn't include mushroom soup, frozen peas, or cornflakes. (It does contain frozen corn though...)
Anyway, now that you know about my banana problem and word association issues, I present the finest black bean casserole recipe I have ever made. Which is one.
Black Bean Casserole
1 C olive oil
16C onions, diced
14C yellow cornmeal
20C skim Milk
15C black beans, rinsed and drained
15C canned or frozen corn, drained
15C stewed tomatoes
16C shredded cheddar cheese
- Don sombrero and spray sixteen 8’’x8’’ baking pans.
- In several large bowls, combine all ingredients except cheese. Mix well and pour into prepared pans.
- Top with cheddar cheese, and bake uncovered at 350F for 45 - 60 minutes, until firm and crisp around the edges.