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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.

Course Breakfast, Dinner, Lunch, Main Course
Cuisine American
Keyword filling & satisfying, Healthy comfort food
Servings 6
Author PlantBasedGal

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

  1. Combine bottom layer ingredients

  2. Spread evenly in the bottom of a 9x13 pan. 

  3. Place middle layer ingredients in a blender jar and process until very smooth. Pour over the bean layer and spread evenly.

  4. Sprinkle frozen hash browns over the top. 

  5. Bake 350 for 45 minutes until potatoes are brown and beans are bubbly.