Bean and Potato Casserole

A recipe from the Dr. John McDougall Newsletter
Each month Dr. McDougall publishes a free newsletter,
which always includes 5-10 tasty recipes.

Layered Bean and Potato Casserole

Shown served with a warm tortilla
Click on image for full size pic

This tasty casserole (which is extremely quick to throw together) consists of a bottom layer of three kinds of beans, mixed with onions, corn, and tomato sauce.  This is topped with a middle layer of white beans pureed with salsa and other flavorings into a saucy topping that is spread over the base layer.  It is topped with a bag of grated potatoes, and then baked.

Once baked, the potatoes make for a thick, crunchy topping over a spicy, saucy, bean layer.

From the John McDougall Newsletter, June 2008

Preheat oven to 375 degrees.

Bottom layer:

One 15 ounce can black beans, drained and rinsed
One 15 ounce can red or pinto beans, drained and rinsed
One 15 ounce can chili beans, undrained
One 8-ounce can tomato sauce
1 cup frozen corn kernels, thawed slightly (or canned corn)
1/4 cup chopped onion
2 teaspoons chili powder

Mix all above ingredients together and ladle into the bottom of a 9 x 13 inch baking dish, distributing evenly.

Middle layer:

1 15 ounce can white beans, drained and rinsed
1/2 cup fresh salsa
1/3 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon granulated onion
1 teaspoon prepared yellow mustard

Place all these ingredients in a food processor fitted with the metal chopping blade, and process until very smooth. Pour over the bean layer and spread evenly.

Top layer:

One 20-ounce bag fresh shredded hash brown potatoes

Sprinkle the potatoes evenly over the bottom two layers. Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly.

Layered Potato Bean Casserole

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