Reviewed: Feb. 23, 2012

I really enjoy this recipe. My adjustment is to put the mixture in three tin pie plates and use pie crust to make 3 casseroles. Perfect for folks w/ a new baby or an ailing family member. I like to put initials or a heart shape with a fork on the crust as a nice personal touch.

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Reviewer:

LateBloomerBride

Cooking Level: Beginning

Home Town: Augusta, Georgia, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Feb. 17, 2012

Very easy to make! My husband had been picking on me because I make casseroles so often; not with this one! He had seconds, and claimed leftovers for himself. I don't think this needs any variation. Because we like them, I may add more black beans next time, but that would be it. I didn't bother reshaping my pie crust. I just arranged it so they covered the corners, and let it double in the middle. It still cooked fine. I do like the idea of making this in pie pans and saving one in the freezer though!

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Reviewer:

j9bondgirl

Cooking Level: Intermediate

Home Town: Perrysburg, Ohio, USA

Living In: Maumee, Ohio, USA

Reviewed: May 10, 2011

I followed this recipe but it came out too liquidy. The crust on top cooked fine but the inside was runny like a soup. I don't know if it's supposed to be like this but I was disappointed and will try recooking it tonight so that it gets thicker.

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Reviewer:

slewis0054

Reviewed: Apr. 7, 2011

My son's favorite meal! He calls it "bean casserole"; it's a family favorite.

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Reviewer:

mmm1301

Reviewed: Feb. 8, 2011

I forgot the beans and used lowfat ingredient. Aside from that I followed the recipe and loved it. The filling is loose but creamy and would make a great hearty dip. I scooped it up with crackers and didn't bother much with the crust.

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Reviewer:

Hatchi

Reviewed: Jul. 26, 2010

I made this with some variations. It was a quick, tasty dinner that went over pretty well with the kids. I used 1 can of corn, drained, and used one entire rotisserie chicken instead of the canned. Instead of rolling the crust out, I just overlapped them on the rectangular pan and smushed the sides down to make a thicker crust. Not the best looking, but easier! My only complaint was that it was a little too runny, but it was still tasty.

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Reviewer:

JETS

Cooking Level: Intermediate

Reviewed: May 1, 2010

Simple to make. Not a whole lot of cooking. Good for beginner cooks or college students. I found the filling too runny. Next time I will use it to fill tortillas and bake, instead of a pie crust.

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Reviewer:

RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

Reviewed: Mar. 9, 2010

I make this recipe with ground beef and it also very delicious. However, I use 8oz. of salsa, and a 16oz package of corn.

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Reviewer:

Scupps

Reviewed: Feb. 20, 2010

Loved this one! I cooked some chicken breast and cut it up instead of canned chicken. It was a tad runny as others have said, but it tastes great and looks pretty before you cut into it!

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