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Veggie Bean Casserole with Whole Wheat Biscuits

by ADMIN on SEPTEMBER 28, 2011

Holy. Moly. This recipe kicks some serious deliciousness! A creamy veggie and bean casserole topped with crisp-yet-moist whole wheat biscuits. Though it sounds complicated, this recipe is a pretty quick dinner to throw together.

I originally made this for my 3 brothers – hitting them with their first vegetarian meal. Boy was I sweating bullets to see how they would react. Verdict? Success! They loved it!

So if you want to introduce your family to a vegetarian meal, I would put money down that this one will win them over.

TIP: Cook some quinoa, brown rice, bulgur wheat, or other whole grain to serve the casserole over. Be sure to roaste or saute some veggies for a side!

Veggie Bean Casserole with Whole Wheat Biscuits

Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 6

Hummus makes this veggie bean casserole creamy - and the whole wheat biscuits cooked on top soak up the deliciousness and give a wonderful crispness to the meal!


  • 1 large can (12 oz) garbanzo beans, rinsed and drained

  • 1 can kidney beans (15.5 oz), rinsed and drained

  • 1 x 20oz bag frozen, chopped mixed veggies

  • 1.5 cups frozen corn

  • 1 cup hummus (your favorite flavor)

  • ½ tsp cayenne pepper

  • 2 tsp Old Bay Seasoning or other spice mix

  • 1 tsp salt

  • 2 cups whole wheat biscuit mix plus ingredients it requres to make biscuits (I use Hodgson Mill Whole Wheat Insta-Bake)

  • 3 Tbsp freshly grated Romano cheese (or parmesan)


  1. Preheat oven to 400F

  2. Mix together veggies, beans, hummus, and seasonings. Spread into a casserole pan (about 12-15" rectancular). Veggies can still be frozen while you do this.

  3. Mix together the biscuits ingredients according to the package and hand roll into ½ in thick biscuits. About 12. Place biscuits on top of the casserole, evenly spaced.

  4. Sprinkle with entire casserole with cheese.

  5. Bake for 35 to 40 minutes.

  6. Enjoy with a side of veggies and whole grains!



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