Best 3 Veggie Bean Casserole Recipes

Welcome to a hearty and flavorful journey with our Veggie-Bean Casserole extravaganza! This wholesome dish is a delightful symphony of fresh vegetables, tender beans, and a medley of aromatic spices, all harmoniously baked to perfection. Our carefully curated recipes offer a diverse range of flavors and textures to tantalize your taste buds. From the classic comfort of our traditional Veggie-Bean Casserole to the zesty kick of our Spicy Southwestern variation, you'll find a recipe that perfectly suits your palate. Additionally, we've included a delightful Vegan Veggie-Bean Casserole option for those seeking a plant-based alternative. Each recipe is meticulously crafted to deliver a satisfying and nutritious meal that will nourish your body and soul. So, let's embark on this culinary adventure and savor the goodness of our Veggie-Bean Casserole extravaganza!

Let's cook with our recipes!

VEGGIE BEAN CASSEROLE

Veggie Bean Casserole image

I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so I'll sometimes double the recipe. It has a colorful combination of carrots, corn, beans and tomatoes.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 medium carrots, diced
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (28 ounces) diced tomatoes, undrained
2 cups frozen corn
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) tomato sauce
2 tablespoons picante sauce

Steps:

In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. , Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender.

Nutrition Facts : Calories 226 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 582mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 10g fiber), Protein 9g protein.

VEGETABLE & BEAN RICE CASSEROLE

Vegetable & Bean Rice Casserole image

A good recipe for cleaning out the pantry or reincarnating leftovers. Basic white sauce (off of a corn starch box) spiced up with garlic and lime helps dress up healthy rice, beans, and vegetables. Prep time will vary based on whether you use already cooked beans and rice or cook them for the recipe. I recommend that you get the rice started and then make the sauce while the rice is cooking. I first made this dish to stretch my budget and make the best of what was already at hand in my pantry, but I like it well enough to keep making it regardless of my budget.

Provided by Sara Spider

Categories Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons butter or 1 1/2 tablespoons olive oil
1 cup nonfat milk
1 tablespoon cornstarch
1 garlic clove, crushed (to taste, or garlic powder to taste)
2 teaspoons lime juice (to taste)
2 cups brown rice, cooked
2 cups frozen mixed vegetables, thawed
2 cups black beans, cooked
1 cup shredded low-fat cheddar cheese, divided

Steps:

Lime-Garlic Sauce: In a small saucepan, Melt butter slowly over medium heat OR briefly heat oil over medium heat.
Mix in cornstarch.
Gradually stir in milk.
Bring mixture to a boil, stirring constantly.
Boil for 1 minute and then remove from heat.
Stir in garlic and lime-juice to taste.
(I prefer a rather strongly flavored sauce as the flavor will be diluted when mixed into the casserole).
Casserole: Prepare rice, beans, and vegetables according to package directions, separately.
Divide sauce evenly between rice and vegetables.
Mix so that rice and vegetables are well-coated.
Spread rice evenly in bottom of 11 x 7 casserole.
Spread vegetables over rice.
Sprinkle 1/2 cup shredded cheddar over vegetables.
Spread beans over cheese.
Sprinkle remaining cheese over beans.
Cover and bake at 350°F until heated through and cheese is melted (15-20 minutes assuming that rice and beans are still warm).

VEGETARIAN CASSEROLE

Vegetarian casserole image

A Mediterranean one-pot stew with peppers, courgettes, lentils, sweet smoked paprika and thyme

Provided by Caroline Hire - Food writer

Categories Dinner, Main course

Time 50m

Number Of Ingredients 15

Ingredients

1 tbsp olive or rapeseed oil
1 onion, finely chopped
3 garlic cloves, sliced
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
3 medium carrots, sliced (about 200g)
2 medium sticks celery, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g cans tomatoes or peeled cherry tomatoes
1 vegetable stock cube made up to 250ml (we used 1 Knorr vegetable stock pot)
2 courgettes, sliced thickly (about 300g)
2 sprigs fresh thyme
250g cooked lentils (we used Merchant Gourmet ready-to-eat Puy lentils)

Steps:

Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Nutrition Facts : Calories 216 calories, Fat 5.1 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 9.8 grams fiber, Protein 12.3 grams protein, Sodium 1.6 milligram of sodium

Tips:

When choosing vegetables for your casserole, select firm, fresh vegetables that will hold their shape during cooking. Avoid vegetables that are too soft or watery, as they will break down and make the casserole mushy.
If you are using canned beans, be sure to rinse and drain them thoroughly before adding them to the casserole. This will help to remove the excess sodium and starch, and will also prevent the casserole from becoming too watery.
Be careful not to overcook the casserole. The vegetables should be tender, but still have a slight bite to them. Overcooked vegetables will become mushy and lose their flavor.
Serve the casserole hot, topped with your favorite garnishes. Some popular options include shredded cheese, sour cream, or chopped fresh cilantro.

Conclusion:

Veggie-bean casseroles are a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. With so many different variations to choose from, there's sure to be a veggie-bean casserole recipe that everyone will love. So next time you're looking for a quick and easy meal, give one of these recipes a try. You won't be disappointed!