Pasta with beans, tomatoes and corn is a casserole seasoned with chili powder, paprika, cumin and garlic. It is topped with grated cheese before baking. The casserole is a satisfying and tasty dinner to serve on a cold winter night.
The casserole is fairly quick to put together. I began it about fifteen minutes before three this afternoon and it was ready to come out of the oven at four. He who works had his first helping finished before I’d taken the photo of mine which means he was either starved almost to death or it turned out really well.
The recipe will make a 13x9x2 inch casserole. How many servings depends on the serving size.
Pasta with Beans, Tomatoes and Corn
- 1 8 oz. package of Mac and Cheese
- 2 teaspoons of butter
- 1 regular sized can of Mexican Style stewed tomatoes
- 1/4 cup of water
- 1 regular sized can of kidney beans
- 1 cup of frozen or canned corn
- 2 to 3 teaspoons of chili powder
- 1 teaspoon of paprika
- 1/4 to 1/2 teaspoon of cumin seed
- 2 or 3 cloves of minced garlic
- Grated cheese
Cook the pasta in boiling salted water in a large sauce pan. Drain the pasta and put it in a heatproof bowl. Toss the pasta with 2 teaspoons of butter to keep it from sticking together.
Return the sauce pan to the stove. Add the can of tomatoes including the liquid. Add 1/4 cup of water. Drain and rinse the kidney beans. Add the beans to the sauce pan. Add the frozen or canned corn. Stir in the chili powder, the paprika, the cumin and the garlic. Add the cheese sauce powder from the Mac and Cheese package. Stir well and cook over high heat about 10 minutes. it should boil at least 5 minutes.
Preheat the oven to 350 degrees F. and have a 13x9x2 inch casserole dish ready.
Pour the vegetable mixture that is in the sauce pan into the bowl of pasta. Mix together well and pour it into the casserole dish. Smooth and make sure it has filled the corners of the pan. Sprinkle grated cheese or your favorite casserole topping over the mixture.
Bake the casserole for 30 to 35 minutes. Allow it to cool about 5 minutes before serving. Serve alone or with a lettuce salad and a hot bread.
Crumbled cornbread combined with grated cheese can be used to top the casserole. I wish I’d thought to do that.
A 1/2 cup of chopped black olives would be a nice addition. Add with the pasta.
1/2 of a medium onion, chopped, would be a good addition.
1/4 cup of green pepper can be added along with the other vegetables.
If you do not have corn carrots could be used.
This casserole is vegetarian but you can add 1/2 lb. cooked ground beef, diced cooked round steak, cooked chicken, or cooked pork. Cooked sliced hot dogs or smoked sausages could also be used. Like all casseroles this one can use up leftovers.
Slices of cheddar cheese can be put on top of the casserole a few minutes before it is due to come out of the oven. Put it back in the oven until the cheese melts.
You can use 8 oz. of any style of pasta. To make up for the lack of cheese sauce powder add a tablespoon or so of grated cheese.