"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Frijoles con Queso Casserole Recipe

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This recipe for Frijoles con Queso Casserole, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly & Linda Pilkerton
Added: Thursday, June 28, 2007


1 can black beans
4 oz. (1/2 cup) cream cheese
1 cup plain yogurt
1/2 cup, packed, grated mild white cheese
1 Tbsp. olive oil
1 1/2 cups chopped onion
2-3 large cloves crushed garlic
3/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried basil
lots of black and cayenne pepper
1 medium zucchini, in chunks
2 medium tomatoes, chopped
dash salt, pepper, oregano, basil
1 cup corn meal
1/2 cup flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup yogurt
1 large egg

Heat up the beans. Cut in the cream cheese. Mix in the yogurt and cheese. Set aside. Saute the onions and garlic in oil with the salt, cumin, basil and peppers, about 5-8 minutes. Add this saute to the bean and cheese mixture. Mix well and transfer to a buttered, 2 quart deep casserole.
In the same skillet, pan fry the zucchini chunks with salt, pepper, basil and oregano. Use medium heat, and stir constantly. Cook for 3 minutes, then add the tomato, turn the heat up a little and cook for another 5 minutes. Spread this mixture over the bean mixture.
Cornbread Topping: Combine the 4 dry ingredients. Preheat oven to 375. Beat together the yogurt and egg, and stir into dry mixture until well mixed. Spread this batter on top of the zucchini/tomato layer of the casserole. Bake 40 minutes at 375 uncovered.




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