Cheesy Kidney Bean and Rice Casserole

Sending

(112)

Ready In: 1 hour
Makes 9x13-inch casserole

print/save recipe

Please enter your email to continue.

Cancel
Add to meal planner Learn More

This vegan casserole is plant-based comfort food at its best: a creamy, savory mix of beans, rice, veggies, and a cheesy sauce that will have them coming back for seconds and thirds.

By Darshana Thacker, November 09, 2018

Ingredients

1 medium yellow onion, halved lengthwise and sliced into ¼-inch-thick strips (2 cups)
4 cups thinly sliced mushrooms (10 ounces)
1 tablespoon minced fresh garlic
1 teaspoon dried oregano
2 cups unsweetened, unflavored plant-based milk
¼ cup oat flour
3 tablespoons nutritional yeast
Pinch ground turmeric
1 teaspoon sea salt
⅛ teaspoon freshly ground black pepper
6 cups cooked short grain brown rice
2¼ cups canned kidney beans, rinsed and drained (1½ 15-ounce cans)
2 cups ½-inch broccoli florets
⅓ cup chopped fresh dill (1 tablespoon reserved for garnish)
2 tablespoons fresh lemon juice or apple cider vinegar

Instructions

Preheat the oven to 400°F.
Heat a skillet on high. Add the onions, mushrooms, garlic, and oregano; sauté 10 minutes, stirring frequently. If needed, add water, 1 to 2 tablespoons at a time, to prevent sticking.
To make the cheesy sauce, in a medium bowl, combine the milk, oat flour, nutritional yeast, turmeric, salt, pepper, and 1 cup water; mix well.
In a large bowl, combine the sautéed vegetables, rice, beans, and broccoli. Add the cheesy sauce and lemon juice. Reserve 1 tablespoon of dill for garnish, and add the remaining dill to the bowl.
Spread mixture evenly in a 9x13-inch casserole dish. Bake for 30 minutes.
Garnish with dill before serving.

tags:

Meal Planner

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning

Cooking Course

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course

about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

see more from this author

Cheesy Kidney Bean and Rice Casserole

Ingredients