About the Recipe
This Layered Bean Casserole, inspired by The McDougall Quick and Easy Cookbook, is a satisfying, family-friendly dish that brings together three delicious layers of whole-food, plant-based ingredients. The bottom layer combines mixed beans, tomato sauce, corn, and chili spices for a hearty base. The middle layer adds a creamy, savory blend of white beans, salsa, nutritional yeast, and lemon. Finished with a golden topping of shredded, oil-free hash browns, this casserole is flavorful, filling, and perfect for potlucks, busy weeknights, or make-ahead meals.
Ingredients
Bottom layer:
1 15 ounce can black beans, drained and rinsed
1 15 ounce can red or pinto beans, drained and rinsed
1 15 ounce can chili beans in oil-free sauce, undrained
1 8-oz can tomato sauce
1 cup frozen corn kernels, thawed slightly
¼ cup chopped onion
2 tsps chili powder
Middle layer:
1 15-ounce can white beans, drained and rinsed
½ cup fresh salsa
1/3 cup nutritional yeast
2 Tbsps lemon juice
1 tsp granulated onion
1 tsp prepared yellow mustard
Top layer:
1 20-oz bag shredded oil-free hash brown potatoes, lightly defrosted, or fresh
Preparation
Preheat the oven to 375 °F.
Mix all above ingredients together and ladle into the bottom of a 9x13 inch baking dish.
Mix all above ingredients until very smooth. Pour over the bean layer, spread evenly.
Sprinkle the potatoes over the top.
Bake uncovered for 45 min until potatoes are brown.
Serve with hot sauce to drizzle over the top, or with tofu sour cream to mellow it out a bit.
Note: It can be prepared ahead and baked just before lunch or dinner.
No animals were harmed during the creation of this recipe!
