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I originally made this for my 3 brothers – hitting them with their first vegetarian meal.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)
Preheat oven to 400F
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.
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.
Sprinkle with entire casserole with cheese.
Bake for 35 to 40 minutes.
Enjoy with a side of veggies and whole grains!