Veggie Bean Casserole Recipe

5 1 1
Veggie Bean Casserole Recipe
Veggie Bean Casserole Recipe photo by Taste of Home
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Veggie Bean Casserole Recipe

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5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • 2 medium carrots, diced
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 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

Directions

In a large ovenproof saucepan or Dutch oven, saute the carrots, celery, onion, green pepper and garlic in oil for 5 minutes. Add chili powder and cumin; saute 2 minutes 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. Yield: 8 servings.
Originally published as Veggie Bean Casserole in Country Extra January 2007, p49

Nutritional Facts

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

  • 2 medium carrots, diced
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 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
  1. In a large ovenproof saucepan or Dutch oven, saute the carrots, celery, onion, green pepper and garlic in oil for 5 minutes. Add chili powder and cumin; saute 2 minutes 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

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vmfein User ID: 2150105 95077
Reviewed Nov. 19, 2011

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

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