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Cheesy Kidney Bean and Rice Casserole

  • Ready In:
  • Makes 9x13-inch casserole

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. 


  • 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


  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Spread mixture evenly in a 9x13-inch casserole dish. Bake for 30 minutes.
  6. Garnish with dill before serving.

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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 for more.

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