Lara Spencer’s Mom Shares This Simple Cowboy Casserole Recipe

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The “GMA” co-anchor shared her mother’s dish ahead of Mother’s Day.

To celebrate Mother’s Day, “Good Morning America” ​​tapped into mom-approved nostalgic meals from our families to yours.

“GMA” co-anchor Lara Spencer offered a taste of her mom Carolyn Von Seelen’s cooking with this simple baked casserole recipe.

cowboy casserole

Yields: 8 to 10 servings

Total time: 40 minutes

Ingredients

2 tablespoons olive oil

1 can of chickpeas and 1 can of black beans, rinsed and drained

1 onion, chopped

3 garlic cloves, minced

3/4 teaspoon chilli powder

3/4 teaspoon cumin

1 – 1 1/2 cups frozen corn, thawed

2 -15 oz canned diced tomatoes

1/2 cup sour cream

2 cups sharp cheddar cheese, divided

1 – 1/4 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 boxes of Pilsbury biscuits

1 tbsp chopped parsley, for garnish

directions

Preheat the oven to 375 degrees. In a large skillet over medium heat, heat the olive oil. Add onions and garlic cook until soft and slightly translucent. Then add the chili powder and cumin, salt and pepper. Stir in beans.

Add corn and tomatoes, bring to a boil. Then, over medium-low heat, add the sour cream and 1 cup of cheese. Stir regularly until cheese is melted and sour cream is incorporated.

Pour the mixture into a 9×13 baking dish.

Bake cookies separately according to package directions.

Top the pan with the cookies and remaining cheese and bake for 15 minutes until the cheese is melted and the cookies are golden brown. Garnish with parsley and serve.

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