Review: Southwestern Bean Casserole - Nov/Dec. '97

[luv2cook]

Having no idea what to cook for dinner and not inspired in the least, I made this. Now, I didn't have any creamed corn or no salt added tomatoes, but I made due.

I threw in 3 cut up pork chops
I used a gourmet salsa vs. tom. salsa.
I used fiesta corn instead of creamed.
I used one can of northern because I didn't have two cans of pintos...


I added japs, yellow bell, lots of onion. This is a good dish to clean the refrigerator out with. My only problem was I cooked it in my 3 qt. saute. I thought to myself - self! - why dirty another pan? Pour the cornbread mixture on top. Bad idea. It wasn't big enough and the juice got on top and kept the cornbread from totally browning.

Problem 2: There was no baking powder in the cornbread. How was it going to rise, if it was supposed to???

If anyone wants to see it, maybe someone from Master Cook can print it...

[ShanaG]

Thought I would share my review of this dish :)

First, my changes: I added an extra can of pinto beans, because I love beans and wanted a higher proportion of beans to veggies in this casserole. I also added extra garlic and used 2 T. canola oil in place of 1/4 C. vegetable oil.

Regarding the cornbread topping, mine did not brown, either, even though I cooked it for five minutes more than the recipe directed. And it was flat, as luv2cook mentioned above. However, I thought the topping really made the recipe. The flavor and texture of the topping really provided a nice contrast and made this dish unique. In fact, if I made it again, I would probably make 1-1/4 or 1-1/2 times the topping mixture. It had enough, I guess, but I would have liked just a bit more :)

It tasted even better reheated the next day. I rated this a 7/10 and DH gave it a 5/10 (I should add that he is not a fan of vegetarian entrees).

[SueK]

Thanks Shana - I was eyeing this one up for this week, but will put it on the schedule to make soon.