I enjoyed this casserole, of course making substitutions along the way. I used half a poblano pepper as I was out of bell pepper. I sauteed the onion, pepper and celery I added to soften & decrease the sharpness of raw onion, SO glad I did that, thanks to reviewers who wisely suggested that.
I used frozen beans & corn, so it baked for closer to an hour to get it nice & bubbly & browned.
Next time I make this, I plan to use a poblano pepper again, and if I can get to Trader Joes, I'll use their fire-roasted frozen corn and a healthy addition of ground cumin to accent the poblano. Maybe a Mexican cheese or at least co-jack. Either way, this is a great recipe as-is or a jumping off point for those who like to customize, thank you to Rachel Query for posting it!
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Mar. 13, 2015