Bean And Vegetable Casserole Recipes

ITALIAN BEAN CASSEROLE

Steps:

• Heat the oil in a large casserole or saucepan over a medium heat. Add the celery and carrots and cook, stirring, for 7-8 minutes. Add the leeks, cook for 3-4 minutes, then stir in the garlic and wine. Let the wine cook out and reduce for a few minutes.
• Tip in the tomatoes and lemon zest and season well. Add the stock, bring to the boil, then simmer fairly rapidly for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened.
• Stir in the beans (add a dash of hot water, if necessary) and cook for 5 minutes. Remove from the heat and stir in the oregano or thyme and the lemon juice. It's worth re-checking the seasoning now. Spoon the casserole into bowls and garnish with fresh oregano or thyme leaves.

VEGETARIAN CASSEROLE

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.

VEGGIE BEAN CASSEROLE

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.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F/177 C/Gas 4.
• Mix the soup, milk, and pepper in a buttered 1 1/2 to 2-quart casserole dish.
• Add the green beans and 2/3 cup of the French-fried onions.
• Stir the mixture together.
• Bake the casserole for about 25 minutes or until bubbly around the edges.
• Top with the remaining 2/3 cup of fried onions and bake about 5 more minutes or until the onions are lightly browned. Serve and enjoy!

VEGETABLE & BEAN RICE CASSEROLE

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).

EASY BEAN AND RICE CASSEROLE

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.

SPICY BEAN CASSEROLE

Steps:

• Heat the oil in an oven-proof casserole on the hob. Add Onions, Celery, Bacon & Garlic. Fry over a low heat until soft but not discoloured.
• Stir in all the spices. Cook for a further minute or two.
• Add the tomatoes, stock & S & P. Stir well.
• Add the beans. Stir & bring to the boil. Stir in the mushrooms .
• Cover & put in a preheated oven at 170/fan,190C/gas5 for 20 minutes.