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Red Bean Casserole

Red Bean CasseroleThis is an easy and economical meal with big flavor. It’s a little on the spicy side due to the can of diced tomatoes and green chilies but we love it that way!

Serves 4.


  • 1 Tbsp vegetable oil
  • 1 c celery, finely chopped
  • 1 c bell pepper, finely chopped
  • 1 c green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1-10 oz can diced tomatoes and green chilies
  • 1 1/2 c cooked red beans
  • 1/2 c bean liquid or water
  • 1/4 ts salt
  • 1/4 c texture soy protein granules (TVP)
  • 1 c shredded jack cheese
  • 2 c cornbread mix
  • 1 c milk
  • 1/2 c cilantro, minced


  1. In a large skillet on medium heat, saute the celery, bell pepper and green onions in the vegetable oil for about 3 minutes. Add garlic and chili powder and saute another 30 seconds.
  2. Stir in the diced tomatoes with green chilies, red beans, bean liquid, salt and TVP granules. Stir well and simmer a couple of minutes.
  3. Preheat oven to 350 degrees F and transfer the skillet mixture to an 8 x 8 x 2 inch baking dish. Top evenly with cheese.
  4. In a medium bowl, blend the cornbread mix, milk, and cilantro. Spoon onto the casserole and spread evenly, reaching nearly to the edges. Bake 30 minutes. Serve hot with sour cream.

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