Bean Casserole Recipe -
Bean Casserole Recipe
  • READY IN 30 mins

Bean Casserole

Recipe by  

"An ideal winter recipe. The bread can be replaced by mashed potato or polenta. Serve with a salad or steamed vegetables."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
  3. Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
  4. Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
  5. Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2007

This recipe is wonderful! Instead of bread I topped it with polenta - I just bought the sort of pre-made polenta in a tube, then sliced it and layered it on top of the bean and vegetable mixture. The polenta browned up nicely in the oven, and it was great. My boyfriend is a vegetarian, so I'm always on the lookout for recipes that we'll both enjoy. This one was hearty and savory, and we loved it. I think the spices could also be easily altered to make it a "southwestern" bean casserole - next time I'll try chili powder and cumin and top it with cornbread mix. Wonderful!

Most Helpful Critical Review
Jan 10, 2008

This recipe takes a while to put together. I like the fact that it is very healthy. However, we found it very bland and added a shots of HP and barbecue sauce in our bowels. Next time I will add a few table spoons of these sauces to the recipe. It will also add some needed moisture.


11 Ratings

Mar 07, 2006

My husband really liked this, and it's easy to make. I used a 7x11 casserole. I have no idea how you can fit 1/2 a pound of bread on the top, though. Next time I will try it with mashed potatoes instead of bread.

Sep 03, 2006

I put this together and left it for the kids with baking instructions. There was nothing left when I got home and they all raved about it - they even washed the casserole dish!

Sep 07, 2010

I am surprised how good this is. These are the changes I made and I doubled the recipe. My 1.5 year old loves this: add chicken broth for water, add Italian seasoning for the spices, use can of the tomato paste, use one can Kidney beans and one can black beans, crumble the roll of polenta (no bread) on top and add Parmesan. Very yummy and good for you

Feb 04, 2009

Good recipe for a cold night. I did swap out the french loaf for a whole wheat bread and added some romano with the parmesan.

Sep 22, 2006

Very yummy indeed. Thank you. I would even suggest having it as an accompanyment to a braai (guess you can tell I'm from South Africa)

Sep 03, 2006

I just made this for the 1st time today. Prep time was longer than 5 minutes, but no big deal. I did try to use mashed potatoes on top instead of the bread, and even tho it tasted great, it looked like a mess. I will make it again, with bread next time. But it was delicious.


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 59.8 g
  • 19%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 1013 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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