Veggie Casserole

Everything goes into one dish. Kidney beans, chickpeas, canned tomatoes, bell pepper, onion, garlic, and frozen vegetables get combined in a casserole and baked until bubbling. That’s it.

The canned tomatoes break down in the high oven heat and create a sauce that coats the beans and vegetables without any extra work on the stovetop. Two kinds of beans means plenty of protein, making this a solid vegetarian main.

Add grated cheese during the last 10 minutes if you want a melted, golden cap on top. It’s optional, but it turns a simple vegetable bake into something that feels more substantial.

Serve over couscous or any grain you like. The tomato-bean juices soak right into the grain.

Kitchen Tips

• Drain the beans well. Extra liquid from the cans makes the casserole watery instead of thick.
• Cut the vegetables to a similar size so everything cooks at the same rate. Big chunks of pepper next to small peas means uneven results.
• Don’t stir the cheese in. Sprinkle it on top so it forms a crust rather than disappearing into the beans.

Variations

• Spiced version: Add cumin, smoked paprika, and a pinch of chili flakes before baking for a Southwestern spin.
• Mediterranean: Toss in sliced olives, capers, and a drizzle of olive oil, then serve over orzo instead of couscous.