Vegetarian Tomato and Bean Casserole with Breadcrumb Topping

Deb / flickr
Ratings
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
588 Calories
4g Fat
105g Carbs
35g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 588
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 288mg 13%
Total Carbohydrate 105g 38%
Dietary Fiber 30g 105%
Protein 35g
Calcium 279mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Need a ten-minute vegetarian dinner idea? Try this super easy vegetarian and vegan tomato casserole recipe with kidney beans, tomatoes, and a breadcrumb topping. Add some baked tofu and maybe a side green salad, and you've got yourself a simple full vegetarian meal which couldn't be easier. Recipe and photo courtesy Bush's® Beans.

If you like quick and easy meatless casseroles for either a side dish or an easy one-dish entree, be sure to browse through more vegetarian casserole recipes here.

Ingredients

  • 1 21-ounce can kidney beans
  • 1/4 tsp. salt
  • 1/4 cup chopped onion
  • 1/8 tsp. pepper
  • 1/4 tsp. sugar
  • 1 cup tomatoes (canned)
  • 1/2 cup breadcrumbs
  • 1 tbsp. margarine

Steps to Make It

  1. Drain the kidney beans and put half the beans in a greased baking dish.

  2. Top with the chopped onion and half the tomatoes. Add remaining beans and tomatoes. Sprinkle with salt, pepper & sugar.

  3. Cover with bread crumbs. Dot with margarine.

  4. Bake at 350F about 30 minutes until bubbly and brown.