Our “Vandals Black and Gold Casserole” is a delicious taste of Idaho and packed with vandal sprit from the golden corn, yellow bell peppers and black beans. This cheesy, creamy potato dish is filled with flavor and comfort. This casserole is simple to make and fits in perfect with a Thanksgiving meal. As you savor the flavors you will be thankful for your family at the table, eating this wonderful food from the land.
- Kelsey Blair and Regina Lewis
Yield: 9-12 servings
Oven: 350°F Bake: 30 minutes plus 5 minutes
1 cup Chopped Yellow Bell Pepper
1/2 tsp Minced Garlic
1 cup Chopped Green Onions
2 tbsp Chopped Fresh Parsley
1/2 cup Chicken Stock
1 tbsp Butter (plus extra for greasing baking dish)
4 cup Frozen Hash Brown Potatoes
1-1/2 cup Frozen Corn
1 cup Canned Black Beans, drained and rinsed
1 cup Shredded Cheddar Cheese
1 cup Sour Cream
1/2 tsp Salt
1/2 tsp Pepper
- Preheat oven to 350°F
- Sauté yellow peppers and garlic in butter until softened, then add onions, parsley and chicken stock, continue to sauté until tender.
- In a large mixing bowl add potatoes, sour cream, 1 cup of corn, 1/2 cup of shredded cheese, the sautéed mixture, salt and pepper. Mix well. Gently fold in 1/2 cup black beans.
- Place mixed ingredients in a buttered 9x13 baking dish.
- Bake uncovered @ 350°F for 30 minutes.
- Top with the remaining 1/2 cup of shredded cheese, 1/2 cup of corn and 1/2 cup of black beans.
- Broil for 5 minutes at 350°F or until cheese is melted.
- Serve hot.