Bean and root vegetable casserole Recipe

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15 min


45 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This bean and root vegetable casserole is the perfect recipe to bring the family together on a cold and wintery night. It’s cheap and easy to prepare but most importantly a warming and filling dish that can go a long way. Use up as many vegetables and leftovers as you can to create this tasty dish.


  • 1tbsp of olive oil
  • 1 clove of garlic
  • 1 white onion
  • 1 carrot
  • 1 stick of celery
  • 1 red pepper
  • 400g tinned chopped tomatoes
  • 800g tinned beans
  • 2 slices of toasted brown bread
  • 2tbsp of finely grated Parmesan
  • 1tbsp of chopped basil


  • Pre-heat oven to 200°C/390°F/Fan 180°C/Gas Mark 5

  • Finely chop the garlic, onion, carrot and celery and heat in an ovenproof dish on the hob with the olive oil.

  • Sweat the vegetables till the onion becomes a bit translucent.

  • While the vegetables sweat, chop the red pepper into nice large chunks.

  • Once the vegetables have sweated down, add your red pepper and continue to cook for a couple of minutes before adding your tinned tomatoes.

  • Drain and rinse your beans and add to the dish, quickly cover the dish and then place in the oven for 25 minutes.

  • While your dish is bubbling away in the oven, toast your bread and allow to cool.

  • Place your cooled toast in a food processer and add the grated Parmesan. Blitz the mixture to a fine breadcrumb.

  • After the 25 minutes of oven time is over, take the dish out and spread the bread crumbs over the top of the casserole and return to the oven for a further 5-10 minutes or until the breadcrumbs are a golden brown.

More Recipe Ideas

Top Tip

Serve the casserole with a lovely buttery mash to make the most of the rich, tomato gravy of the casserole.

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