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Veggie Bean Casserole Recipe
Veggie Bean Casserole Recipe photo by Taste of Home

Veggie Bean Casserole Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 8 servings

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

Nutritional Facts

1 serving (1 cup) equals 226 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 582 mg sodium, 39 g carbohydrate, 10 g fiber, 9 g protein.

Directions

  1. 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.
  2. Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender. Yield: 8 servings.
Originally published as Veggie Bean Casserole in Country Extra January 2007, p49

Nutritional Facts

1 serving (1 cup) equals 226 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 582 mg sodium, 39 g carbohydrate, 10 g fiber, 9 g protein.

Reviews for Veggie Bean Casserole

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Reviewed Nov. 19, 2011

This was really good and so easy to make. My husband and I loved this.

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