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Bean Casserole Recipe

American · Main course · 60 min total

A hearty and comforting bean casserole baked with a savory tomato sauce and topped with melted cheese, perfect for a cozy family dinner.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add carrots, celery, and bell pepper; cook for another 5 minutes, stirring occasionally.
4. Stir in both types of beans, diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer.
5. Transfer the skillet to the oven (or cover Dutch oven) and bake for 30 minutes.
6. Remove from oven, sprinkle cheddar cheese evenly over the top, and return to oven for 10-15 minutes until cheese is melted and bubbly.
7. Let rest for 5 minutes before serving.

Tips

• Serve with crusty bread or over rice for a heartier meal.
• Leftovers can be stored in the refrigerator for up to 3 days.
• For a vegan version, omit cheese or use vegan cheese.

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