The 7 can casserole is a beloved, ultra-convenient comfort food that brings together pantry staples for a quick, hearty dinner. With just seven cans, a dash of seasoning, and minimal prep, you get a creamy, satisfying casserole that’s perfect for busy weeknights or feeding a crowd. This recipe is endlessly adaptable and a great way to use up what’s in your pantry, making it a go-to for home cooks everywhere.
Ingredients
- 1 (15 oz) can of chili with beans
- 1 (15 oz) can of whole kernel corn, drained
- 1 (15 oz) can of black beans, drained and rinsed
- 1 (10.5 oz) can of condensed cream of chicken soup
- 1 (10 oz) can of diced tomatoes with green chilies (like Rotel), undrained
- 1 (12.5 oz) can of chunk chicken breast, drained and flaked
- 1 (4 oz) can of sliced black olives, drained
- 1 cup shredded cheddar cheese (for topping, optional but recommended)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish lightly with nonstick spray or a touch of oil.
- In a large mixing bowl, combine the chili with beans, corn, black beans, cream of chicken soup, diced tomatoes with green chilies, chunk chicken, and black olives.
- Add the garlic powder, onion powder, ground cumin, and black pepper. Stir everything together until well mixed.
- Pour the mixture into the prepared casserole dish and spread it out evenly.
- If desired, sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered for 30–35 minutes, or until the casserole is bubbling around the edges and the cheese is melted and golden.
- Let the casserole cool for 5–10 minutes before serving. This helps it set and makes it easier to slice.
Tips
- Substitutions: Swap the cream of chicken soup for cream of mushroom or cream of celery for a different flavor or to make it vegetarian (if you also omit the chicken and use an extra can of beans or veggies).
- Protein Options: Instead of canned chicken, use leftover cooked chicken, rotisserie chicken, or even ground beef or turkey (browned and drained). For a vegetarian version, replace chicken with another can of beans or roasted vegetables.
- Cheese Choices: Cheddar melts well, but Monterey Jack, pepper jack, or a Mexican blend also work great.
- Common Mistakes: Don’t skip draining the corn, beans, and chicken. Too much liquid can make the casserole soupy. Also, taste and adjust seasonings before baking if you like it spicier or milder.
Serving Suggestions
- Spoon over cooked rice, quinoa, or egg noodles for a heartier meal.
- Serve with tortilla chips for scooping, or wrap in warm flour tortillas as a filling for burritos.
- Add a side salad or steamed green beans for a balanced plate.
- Top with fresh chopped cilantro, sliced green onions, sour cream, or diced avocado for extra flavor and color.
Variations
- Tex-Mex Style: Add a can of green chilies and a teaspoon of chili powder for more heat and depth. Top with jalapeño slices before baking.
- Vegetarian 7 Can Casserole: Omit the chicken and use an extra can of beans (such as pinto or kidney) or mixed vegetables. Use cream of mushroom or celery soup instead of chicken.
- Breakfast Version: Swap chili with beans for a can of hash browns, use cooked breakfast sausage, and top with scrambled eggs and cheese.
- Italian-Inspired: Use Italian-style diced tomatoes, cannellini beans, and swap cheddar for mozzarella. Sprinkle with Italian herbs before baking.
Storage and Reheating
- Refrigeration: Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
- Freezing: The casserole freezes well. Cool completely, then wrap tightly in foil or transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 2–3 minutes, stirring halfway through. For larger amounts, cover the casserole dish with foil and bake at 350°F (175°C) for 20–25 minutes, or until hot throughout (165°F/74°C internal temperature).
Frequently Asked Questions
- Can I use fresh or frozen ingredients instead of canned?
Yes, you can substitute fresh or frozen vegetables for the canned ones. Just be sure to cook or thaw them first and drain off excess liquid to avoid a watery casserole. For the protein, cooked and shredded chicken or browned ground meat works in place of canned chicken. - How can I make this casserole less salty?
Canned foods can be high in sodium. To reduce saltiness, choose low-sodium or no-salt-added versions of beans, soup, and tomatoes. You can also rinse canned beans and chicken under cold water before adding them to the casserole. - Is it safe to assemble this casserole ahead of time?
Absolutely! You can mix all the ingredients and assemble the casserole in the dish up to 24 hours ahead. Cover and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking straight from the fridge. - Can I double this recipe for a crowd?
Yes, this recipe doubles easily. Use two 9×13-inch pans or one larger roasting pan, and increase the baking time by 10–15 minutes as needed, checking that the casserole is hot and bubbling throughout. - What can I do if my casserole is too runny?
If your casserole turns out runny, it’s usually due to excess liquid from the canned ingredients. Next time, be sure to drain all cans thoroughly. For a quick fix, let the casserole cool a bit before serving; it will thicken as it stands. You can also stir in some crushed tortilla chips or cooked rice to absorb extra liquid. - Can I make this casserole in a slow cooker?
Yes, you can. Combine all ingredients in your slow cooker (skip the cheese topping for now) and cook on low for 3–4 hours or on high for 1.5–2 hours. Add the cheese during the last 20 minutes of cooking to melt. This method is great for keeping the casserole warm at potlucks or gatherings.
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7 Can Casserole Recipe: Easy, Hearty, and Family-Friendly Meal