Best Veggie Bean Casserole 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.

VEGGIE-BEAN BRUNCH CASSEROLE

Veggie-Bean Brunch Casserole image

Really tasty, my family and friends like it so much. Very flexible - by skipping the eggs it changes to a vegetarian dish. For those who like hot flavor and spicy food, it's great to add jalapeno pepper or cayenne. Good appetite.

Provided by BOUNTY

Categories Breakfast and Brunch Eggs

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup vegetable oil
1 onion, chopped
1 teaspoon minced garlic
1 large green bell pepper, finely chopped
2 medium tomatoes, diced
salt and pepper to taste
ground cumin to taste
1 (15 ounce) can lima beans, drained
¼ cup chopped fresh parsley
4 eggs
1 tablespoon butter, cut into pieces

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium heat. Stir in onion, and cook 5 minutes, until tender. Stir in garlic, green bell pepper, and tomatoes. Season with salt, pepper, and cumin. Reduce heat, and simmer 15 to 20 minutes.
Mix beans into the onion mixture. Stirring occasionally, cook 10 minutes. Toss in parsley, and transfer to a medium baking dish. Break eggs over the top, dot with butter, and season with salt and pepper.
Bake 15 to 20 minutes in the preheated oven, until the eggs are cooked through.

Nutrition Facts : Calories 334 calories, Carbohydrate 23.5 g, Cholesterol 193.6 mg, Fat 22 g, Fiber 7.1 g, Protein 12.9 g, SaturatedFat 5.6 g, Sodium 742 mg, Sugar 4.2 g

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