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Vegetarian Dump & Bake Casseroles

Hearty Vegetarian Dump & Bake Casserole for Easy Comfort Cooking

Discover this Vegetarian Dump & Bake Casserole recipe, a simple, hearty dish packed with beans, corn, and quinoa for a nutritious dinner option.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 1 cup Quinoa Rinse before use
  • 1 can Black Beans Drained
  • 1 cup Corn Canned or frozen
  • 1 can Diced Tomatoes With juices
  • 2 cups Vegetable Broth
Veggies
  • 1 medium Bell Pepper Chopped
  • 1 cup Frozen Peas No need to thaw
Flavor
  • 2 tablespoons Olive Oil
  • 1 tablespoon Chili Powder Adjust to taste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
Topping
  • 1 to 1.5 cups Cheddar Cheese Shredded
  • Cilantro Optional for garnish

Equipment

  • Large Baking Dish

Method
 

Steps
  1. Preheat the oven to 375°F (190°C).
  2. Rinse quinoa under cold water and drain well.
  3. Combine quinoa, black beans, corn, diced tomatoes, and vegetable broth in a baking dish. Add chopped bell pepper and frozen peas.
  4. Drizzle olive oil and spices over the mixture; stir to combine.
  5. Cover with aluminum foil and bake for 45 minutes.
  6. Remove foil, stir casserole, and sprinkle cheese on top; return to oven for 10-15 minutes until cheese melts.
  7. Let rest for a few minutes before serving. Garnish with cilantro if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

This casserole is ideal for meal prep and can be stored in the fridge for up to 3 days or frozen prior to baking for up to 2 months.

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