Bean and Potato Casserole
This hearty casserole full of beans, cheezy sauce, and potatoes will warm you up and fill your belly on a cool autumn evening.
Servings 6
Ingredients
Bottom layer:
- 1 15 oz can salt free black beans drained and rinsed
- 1 15 oz can salt free red or pinto beans drained and rinsed
- 1 15 oz can chili beans undrained
- 1 8 oz can tomato sauce
- 1 cup frozen corn kernels thawed slightly (or canned corn)
- 1/4 cup chopped onion
- 2 teaspoons chili powder
Middle layer:
- 1 15 oz can salt free garbanzo beans (or other white beans) drained and rinsed
- 1/2 cup fresh salsa
- 1/2 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1/2 tsp salt optional
Top layer:
- 1 20 oz bag frozen shredded hash brown potatoes
Instructions
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Combine bottom layer ingredients
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Spread evenly in the bottom of a 9×13 pan.
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Place middle layer ingredients in a blender jar and process until very smooth. Pour over the bean layer and spread evenly.
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Sprinkle frozen hash browns over the top.
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Bake 350 for 45 minutes until potatoes are brown and beans are bubbly.
