Bean and root vegetable casserole recipe

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serves: 4
Skill: easy
Prep: 15 min
Cooking: 45 min
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  • 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.

    Top tip for making Bean and root vegetable casserole

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

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