Bean and Cheese Casserole

Bean and Cheese Casserole, served with rice

The original recipe is in Sarah Kramer’s “La Dolce Vegan” cookbook, but I decided to change things up a bit by adding in garlic, onion, and sun-dried tomatoes. It was a particularly easy recipe to make and very satisfying. Great comfort food. Next time I’ll add some more spices to it. It was delicious, but I also felt like it was missing something. Cannot pin it down just yet, hopefully I’ll figure it out.

Bean and Cheese Casserole
4-5 potatoes, sliced
3 cloves minced garlic
1 tablespoon mustard
2 cups canned baked beans
1 small onion, chopped
1 cup sun-dried tomatoes, chopped
1/2 teaspoon black pepper
1-2 cups cheese

1. Preheat oven to 400 F.
2. In a large pot of salted water, boil the sliced potatoes until tender.
3. Meanwhile, in a small bowl, stir together the garlic, mustard, beans, onion, sun-dried tomatoes, and pepper. Set aside.
4. Drain the potatoes.
5. Place half the potatoes onto a lightly oiled casserole dish. Add half of the bean mixture on top. Add half of the cheese on top of that.
6. Repeat.
7. Cover and bake 35-40 minutes.

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