Veggie Bean Brunch Casserole Food

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 BREAKFAST CASSEROLE RECIPE BY TASTY

Veggie Breakfast Casserole Recipe by Tasty image

Here's what you need: sweet potato, mushroom, red bell peppers, broccoli floret, tomato, white onion, spinach, eggs, egg whites, milk, pepper, salt, shredded cheddar cheese

Provided by Kahnita Wilkerson

Categories Breakfast

Yield 8 servings

Number Of Ingredients 13

Ingredients

4 cups sweet potato, peeled, diced, divided
1 cup mushroom, divided
2 red bell peppers, diced, seeded, divided
1 cup broccoli floret, divided
1 cup tomato, diced, divided
½ white onion, divided
2 cups spinach, divided
8 eggs
4 egg whites
¾ cup milk
pepper, to taste
salt, to taste
1 cup shredded cheddar cheese

Steps:

Layer half of the sweet potatoes on the bottom of a greased slow cooker.
Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
Pour the egg mixture over the vegetables.
Top with cheddar cheese.
Cover and cook on low for 6-8 hours.
Carefully remove lid and serve hot.
Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, Sugar 11 grams

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).

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