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Square overhead shot of a pan of bean casserole on a wooden dinner table.
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5 from 1 vote

One-Pan Cheesy Southern Bean Casserole

Easy Southern comfort food with a vegetarian twist -- and it's ready in 30 minutes!
Course Dinner
Cuisine American, Southern
Keyword baked bean casserole, bean casserole, bean casserole recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 238kcal
Author Blair Lonergan

Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 stalk celery, diced
  • ¼ cup chopped carrot
  • 2 cloves garlic, minced
  • 1 (15 ounce) can fire-roasted diced tomatoes (not drained)
  • 1 tablespoon 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
  • ¼ cup 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 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.
    Process shot showing how to make bean casserole.
  • 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)!
    Close overhead image of a serving spoon in a pan of the best southern bean casserole recipe.

Notes

  • If you don't have a cast iron skillet or other oven-proof skillet, just transfer the bean mixture to an 11 x 7-inch or 9 x 13-inch baking dish before adding the cheese on top.
  • To keep the dish vegetarian, look for baked beans that are labeled "vegetarian" and use soy sauce or tamari instead of Worcestershire sauce.
  • Garnish the casserole with chopped fresh parsley or other herbs for a bright, flavorful finishing touch.

Nutrition

Serving: 1/6 of the recipe | Calories: 238kcal | Carbohydrates: 11g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 833mg | Potassium: 328mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2845IU | Vitamin C: 17mg | Calcium: 395mg | Iron: 2mg