Cheesy Bean Casserole Recipe

ByBob Jones

I love making uncomplicated yet delectable dishes, and my Cheesy Bean Casserole is no exception. It’s a simple, quick dish that’s so hearty and good-for-you that I would have no qualms serving it to company.

The casserole features a mix of black and kidney beans, two of the best sources of plant protein and fiber around. Not only are they super filling, but they’re also super nutritious and can be eaten as part of a well-balanced meal (without any of that boring “I eat beans because I have to” nonsense).

And then there’s corn! I love the addition of corn to the casserole.

I think the corn adds a sweetness that really offsets the robust flavor of the beans. Although “casserole” can sometimes feel like a dirty word (as in, “That’s good, but it tastes like a casserole”), I actually view the Cheesy Bean Casserole as a somewhat classy dish.

The casserole has a rich, aromatic base layer, thanks to the spice mix of ground cumin, chili powder, garlic powder, and onion powder. But the real star of the dish is the melted cheddar cheese that enrobes all the ingredients and delivers comforting, cheesy goodness with every bite.

Finally, there’s the matter of garnish. I like to top the whole thing with sliced green onions, which add a fresh flavor contrast and a nice pop of color.

A creamy richness is added with a dollop of sour cream on top, while a delightful textural contrast is provided when serving it with crunchy tortilla chips. This dish is perfect for a cozy family dinner or a casual gathering with friends.

Ingredients photo for Cheesy Bean Casserole Recipe

Ingredients

Ingredients photo for Cheesy Bean Casserole Recipe

High in protein and fiber, black beans help digestion.

Beans, kidney: High in protein and iron, provides energy.

Corn: Supplies carbohydrates, and gives off a subtly sweet flavor.

Chopped tomatoes: Supplies vitamin C and acidity.

Cheddar cheese: Calcium-rich, so adds creamy texture.

Sour cream: Tangy and creamy, it boosts flavor.

Freshness and a mild onion flavor are supplied by green onions.

Ingredient Quantities

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  • 2 cans (15 ounces each) of black beans, drained and rinsed

  • 1 can (15 ounces) of kidney beans, drained and rinsed

  • 1 can (15 ounces) of corn, drained

  • 1 can (14.5 ounces) of diced tomatoes, undrained

  • 1 cup of salsa

  • 1 teaspoon of ground cumin

  • 1 teaspoon of chili powder

  • 1/2 teaspoon of garlic powder

  • 1/2 teaspoon of onion powder

  • 1/4 teaspoon of black pepper

  • 2 cups of shredded cheddar cheese

  • 1/2 cup of sour cream

  • 2 green onions, sliced

  • Tortilla chips, for serving

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Instructions

1. Set your oven to 350°F (175°C) to warm up.

2. In a big mixing bowl, add the black beans, kidney beans, corn, diced tomatoes, salsa, ground cumin, chili powder, garlic powder, onion powder, and black pepper. Mix well until all the ingredients are evenly distributed.

3. Pour the bean mixture into a greased 9×13 inch (23×33 cm) baking dish, spreading it out in an even layer.

4. Evenly sprinkle 1 cup of the shredded cheddar cheese over the top of the mixture of beans.

5. Aluminum foil is used to cover the baking dish. It is placed in the preheated oven, which is set to 350 degrees Fahrenheit. The timer is set for 25-30 minutes. When the timer goes off, the oven is opened, and the baking dish is removed. At this point, the casserole can be considered done; it should be hot and bubbling.

6. Take away the foil and scatter the other 1 cup of shredded cheddar cheese over the casserole.

7. Put the dish back in the oven and bake for 5-10 minutes more, or until the cheese has melted and bubbled.

8. Remove the casserole from the oven and allow it to cool a little for about 5 minutes.

9. Before you serve the dish, place dollops of sour cream over the top of the casserole and then add the sliced green onions—this way, your guests will see the lovely green color from the onions and the white of the sour cream.

10. Enjoy the cheesy, bean casserole warm, dip in it with tortilla chips, and you’ve got yourself one tasty meal.

Equipment Needed

1. Oven
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Can opener
6. Colander (for draining and rinsing beans)
7. Spoon or spatula for mixing
8. 9×13 inch (23×33 cm) baking dish
9. Aluminum foil
10. Oven mitts or heat-resistant gloves
11. Knife (for slicing green onions)
12. Cutting board

FAQ

  • Q: Can I use other types of beans in this recipe?A: Yes, according to your preference, you can substitute different kinds of beans, such as pinto or white beans.

  • Q: Is this dish spicy?A: The spice level is mild, but you can adjust it by adding more chili powder or including chopped jalapeños.

  • Q: Can the casserole be made ahead of time?Yes, you can prepare the casserole and keep it in the refrigerator for as long as 24 hours before putting it in the oven.

  • Q: Can I make this recipe dairy-free?A: Dairy-free cheese and sour cream substitutes work well to make the recipe free of dairy.

  • Q: What are some good toppings to add?A: For added flavor, top with avocado slices, cilantro, and sliced jalapeños.

  • Q: How can I make this casserole more filling?Incorporating quinoa or rice can give the dish more substance and make it more satisfying.

Substitutions and Variations

Pinto beans can serve as a substitute for black beans.
Cannellini beans can be exchanged for kidney beans.
Frozen mixed vegetables can substitute for corn.
Monterey Jack cheese can be substituted for cheddar cheese.
Greek yogurt can be used in place of sour cream.