VEGETARIAN RICE & BEAN CASSEROLE RECIPE
This Vegetarian Rice & Bean Casserole is an easy and healthy solution for getting dinner on the table. It can be made ahead and frozen so it's extremely quick to throw together.
Provided by Jenna Braddock, RD
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat a skillet over medium heat. Preheat oven to 375 degrees. Spray a 2 1/2 quart baking dish with cooking oil.
- Add tablespoon of oil to skillet. Saute onion, pepper and garlic until softened, about 4-5 minutes.Then remove from heat.
- In a large mixing bowl, add cooked peppers/onion/garlic, rice, beans, corn, tomato paste, vegetable stock, salt and pepper, oregano, and cumin. Gently mix together. Fold in cheddar cheese.
- Evenly spread mixture in baking dish. Bake in oven for 25 minutes (30 minutes if cooking from frozen).
- Remove from oven. Sprinkle with green onions. Scoop out portions and serve with favorite toppings.
Nutrition Facts : Calories 446 calories, Sugar 5, Sodium 480, Fat 7, SaturatedFat 2, Carbohydrate 82, Fiber 16, Protein 21, Cholesterol 11
VEGETABLE & BEAN RICE CASSEROLE
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
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).
SWEET AND SAVORY VEGETARIAN BEAN CASSEROLE
From the cookbook Vegetarian Cooking by Crescent Publishers. One of my favorite vegetarian bean dishes that I like to serve with basmati rice or brown rice and a tossed green salad. If you don't want to use kidney beans, red beans or black will do. I prepare this often in the autumn and winter. PS This casserole always tastes better the second day.
Provided by COOKGIRl
Categories Beans
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- *In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened.
- Mix together the tomato paste with the stock (or water).
- Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots.
- Stir well, cover and simmer for 5 minutes.
- Add the beans and transfer the mixture into an ovenproof casserole. Cover and bake at 350 degrees. for 35-40 minutes. Do not allow to dry out. Add more stock to beans if necessary.
- Garnish with swirls of sour cream and thinly sliced scallions if desired.
- *NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.
Nutrition Facts : Calories 164.9, Fat 8.2, SaturatedFat 1.1, Cholesterol 0.2, Sodium 546.3, Carbohydrate 22.4, Fiber 3.2, Sugar 15.3, Protein 2.4
VEGGIE BEAN CASSEROLE
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
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.
SOUTHWEST VEGETARIAN BAKE
This veggie-packed casserole hits the spot on chilly nights. It's a healthy canned vegetable recipe that's great for any time I have a taste for Mexican food with all the fixings. -Patricia Gale, Monticello, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 285 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic exchanges
VEGETARIAN CASSEROLE
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
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
EASY BEAN AND RICE CASSEROLE
Serve this easy rice and bean casserole topped with avocado and sour cream or use as a burrito filler. Inspired by Green Valley Kitchen's Rice and Black Bean Casserole.
Provided by Jax
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
- Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 49.7 g, Cholesterol 26.8 mg, Fat 13.2 g, Fiber 5.1 g, Protein 12.9 g, SaturatedFat 7 g, Sodium 496.4 mg, Sugar 3.2 g
SOUTHWEST VEGGIE AND RICE CASSEROLE
Provided by Beth Moncel
Categories Bean Rice Bake Dinner Casserole/Gratin
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
- In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
- In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
- Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
- Sprinkle the green onions over the casserole and serve.
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