This easy Southern bean casserole recipe is a hearty, vegetarian comfort food in one pan! Packed with baked beans, greens, zesty seasoning, and plenty of cheese, it’s ready in about 30 minutes. Perfect for a cozy weeknight dinner or potluck side!
If you’re looking for even more meatless dinner ideas, be sure to try our dump-and-bake sundried tomato pasta and a pot of broccoli cheese soup, too!
Before You Get Started
- Choose the Right Pan: A 12-inch cast iron skillet or braiser can go straight from the stovetop to the oven. If you don’t have a cast iron pan, no problem — just transfer the bean mixture to a casserole dish before topping with cheese.
- Bean selection matters: Use quality canned baked beans as your base (vegetarian if needed) and drain/rinse additional beans well.
- Don’t skip the sauté step. Building flavor with aromatics creates depth.
- Watch for visual cues: The sauce should thicken and bubble at the edges, while the cheese should be melty and golden.
How to Make Bean Casserole
Step 1: Build the Flavor Base
Sauté onion, celery, and carrots in a large cast iron skillet until they start to soften. This takes about 5-7 minutes. They don’t need to be completely tender and translucent at this point.
Add the garlic and cook for about 1 more minute, stirring constantly. Don’t let it burn, or it will taste bitter.
Step 2: Layer in Beans and Seasonings
Stir in the tomatoes with their juices, seasoning, baked beans, and pinto beans. The combination of brown sugar and smoky spices gives the dish a hearty sweet-smoky flavor with just the right balance and depth. Bring the dish to a simmer (the liquid in the pan should have small bubbles).
** Pro Tip: Just about any beans will work. For instance, swap the pinto beans for black beans, butter beans, white beans, red beans, and kidney beans.
Step 3: Add Greens and Liquid
Add the greens, water, vinegar, and Worcestershire sauce. Cook until the greens are tender and the filling is bubbly and thickened. It takes about 5-7 minutes for collards or hearty greens like kale to soften, while delicate greens like baby spinach leaves will wilt almost instantly.
Remove the pan from the heat, give it a taste, and season with extra salt and pepper, if desired.
** Pro Tip: Use soy sauce or tamari instead of Worcestershire if you’d like to keep it vegetarian. These ingredients give the dish a salty, umami flavor.
Step 4: Top with Cheese and Bake
Sprinkle cheese on top of the casserole and then transfer it to a 400°F to bake, uncovered, for 5-10 minutes. You’ll know it’s done when the cheese melts, the filling is hot and bubbly, and the dish has caramelized edges. If you like a more golden brown, crisp top, broil for 1-2 minutes at the end.
** Pro Tip: The cheese can burn quickly under the broiler, so keep a close eye on it the entire time.
Serving Suggestions
Pair the bean casserole with easy sides for a vegetarian meal that feeds a crowd. It’s delicious alongside:
Variations
- Three-Bean Classic: Use a combination of baked beans, pinto beans, and kidney beans.
- Five-Bean Feast: Add black beans and navy beans.
- Smoky Bacon Version: Add 6 strips cooked bacon.
- More Veggies: Add diced sweet bell pepper, sliced mushrooms, corn, fresh green beans or canned green beans for even more flavor in your dish.
- Vegetarian: Make sure to use vegetarian baked beans and soy sauce or tamari instead of Worcestershire.
- Cheese Swaps: Instead of Colby Jack, use a Mexican cheese blend, sharp cheddar cheese, Pepper Jack cheese, or mozzarella.
- Spice It Up: Add extra cayenne pepper, hot sauce, or crushed red pepper flakes.
Preparation and Storage
- Make Ahead-Friendly: Assemble the casserole in advance, but do not bake. Cover with aluminum foil and refrigerate for up to 3 days, or freeze for up to 3 months. When ready to enjoy, cover with foil and bake until the filling is hot and bubbly. Remove the cover and transfer the dish to the broiler as instructed.
- Leftovers: Store the leftover bean casserole in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
- Reheat: Warm in a skillet or saucepan on the stovetop over low heat, just until it reaches the desired temperature. You can also reheat individual portions in the microwave for 1-2 minutes, or until warm.
Frequently Asked Questions
Can I make this ahead?
Yes, assemble the dish in advance and refrigerate for up to 3 days.
How do I know when it’s done?
The sauce should bubble at the edges and the cheese will be melted and golden.
Can I use dried beans?
Yes, but you’ll need to cook them first before adding them to the casserole.
Is this freezer-friendly?
Yes, keep it wrapped tightly to prevent freezer burn and store in the freezer for up to 3 months.
How do I prevent watery casserole?
Drain the beans well, and let the dish simmer to reduce some of the liquid. Continue simmering, uncovered, if the sauce still looks too thin.
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Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Southern Bean Casserole
Equipment
- 12 inch cast iron skillet or braiser
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced (about 1 cup)
- 1 stalk celery, diced
- ¼ cup finely diced carrots
- 2 cloves garlic, minced
- 1 (15 ounce) can fire-roasted diced tomatoes (not drained)
- 1 tablespoon packed light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (omit for a mild dish, or increase for a spicier dish)
- 1 (16 ounce) can vegetarian baked beans, not drained
- 1 (16 ounce) can pinto beans (or other beans of choice), drained and rinsed
- 5 ounces greens (such as collard greens, turnip greens, kale, or baby spinach), stems removed and chopped
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- 1 teaspoon soy sauce or tamari (or I use Worcestershire sauce for a non-vegetarian option)
- 2 cups (about 8 ounces) grated Colby Jack cheese (or sub with grated cheddar cheese)
- Optional garnish: chopped fresh parsley or other herbs; sliced green onion
Instructions
- Preheat the oven to 400°F. In a large cast iron skillet (or other oven-proof skillet) over medium-high heat, heat the oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Add the garlic and cook for 1 more minute.
- Stir in the tomatoes (with their juices), brown sugar, kosher salt, chili powder, dry mustard, smoked paprika, cumin, and cayenne. Add the beans; bring to a simmer.
- Stir in the greens, water, vinegar, and Worcestershire sauce; cook until the greens are tender, about 5-7 minutes for heartier greens like collards and kale, or almost instantly for baby spinach. Remove from the heat. Taste and season with salt and pepper, if necessary.
- Sprinkle cheese on top.
- Transfer the skillet to the oven. Bake for 5-10 more minutes, until the cheese melts and the filling is hot and bubbly. If you like the top more browned and crisp, place it under the broiler for 1-2 minutes (don’t walk away – keep an eye on it)! Garnish the casserole with chopped fresh parsley or other herbs for a bright, flavorful finishing touch.
Notes
Nutrition
Originally published in December, 2023, this post was updated in November, 2025.
Very good, it was a little soupy. I didn’t have bread so I served it with corn tortillas.
Love this recipe. Thanks you.
Thank you, Rahul!
What kind of baked beans do you recommend?
Hi Becky! We like Bush’s, but any brand will work.
We hope you enjoy!