Layered Bean Casserole
This recipe was originally posted on the McDougall Discussion Board several years ago. I have modified it slightly for taste and convenience. I really like recipes that can be prepared ahead and then popped into the oven just before dinner.
Serves: 6
Prep Time: 20 min
Cook Time: 45 min
Ingredients
1 15 Ounce Can
Black beans
1 15 Ounce Can
Red or pinto beans
1 15 Ounce Can
Chili beans in oil-free sauce
1 8 Ounce Can
Tomato sauce
1 Cup
Frozen corn kernels
1/2 Cup
Chopped onion
2 Teaspoons
Chili powder
1 15 Ounce Can
White beans
1/2 Cup
Fresh salsa
1/3 Cup
Nutritional yeast
2 Tablespoons
Lemon juice
1 Teaspoon
Granulated onion
1 Teaspoon
Prepared yellow mustard
1 20 Ounce Bag
Fresh shredded oil-free hash brown potatoes
Directions
1
Preheat oven to 375 degrees.
2
Mix all above ingredients together and ladle into the bottom of a 9 x 13 inch baking dish, distributing evenly.
3
Place all above ingredients in a food processor and process until very smooth. Pour over the bean layer and spread evenly.
4
Sprinkle the potatoes evenly over the bottom two layers. Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly.
Hints: Serve with hot sauce to drizzle over the top for more heat, or serve with tofu sour cream to mellow it out a bit.
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