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Layered Bean Casserole

Vegan, Oil-free, Nut-free, Gluten-free

Layered Bean Casserole
Layered Bean Casserole

Easy, delicious, excellent source of protein and fiber!

Layered Bean Casserole


Bottom layer:

¼ cup chopped onion

1 15 ounce can black beans, drained and rinsed

1 15 ounce can kidney beans, drained and rinsed

1 15 ounce can pinto beans, drained and rinsed

1 cup frozen corn kernels, slightly thawed

1 8-oz can tomato sauce

½ cup salsa

2 tsps chili powder

Middle layer:

1 15-ounce can white beans, drained and rinsed

½ cup salsa

1/3 cup nutritional yeast

2 Tbsps lemon juice

1 tsp granulated onion

1 tsp prepared yellow mustard

Top layer:

1 20-30-oz bag shredded oil-free hash brown potatoes, lightly defrosted, or fresh


  1. Preheat the oven to 375 °F.

  2. Place all bottom layer ingredients into the bottom of a 9x13 inch baking dish and mix thoroughly.

  3. Process all middle layer ingredients in a blender until smooth. Pour over the bottom layer, spread evenly.

  4. Sprinkle the hash brown potatoes over the top.

  5. Bake uncovered for 45 min until potatoes are brown.

  6. Serve with hot sauce to drizzle, if desired.

Tip: For crispier hash browns, after the 45 minutes are up, switch the oven from baking to roasting and leave the Layered Bean Casserole in the oven for another 5 minutes or so. Do not burn!

No animals were harmed during the creation of this recipe!

Cute little puppy
Cute little puppy


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