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The end of March is in sight, so I feel like my window to post warm casserole recipes is closing. Therefore, I’m going to try to squeeze in a few more before it gets too hot to even think about turning on the oven. And since it’s a Friday in Lent, I thought I’d share this super simple, tasty meatless casserole.

This takes less than 30 minutes from start to finish {and that includes chopping and opening cans, etc}. A normal person, who doesn’t get sidetracked 18 times while cooking, would probably be able to do it in less than 25.

So instead of rambling, I’ll make this post quick and give you the recipe:

Cheesy Bean Casserole

Serves 4

• ½ TBSP olive or canola oil
• 3 cups diced onion (about 2 onions)*
• 1 cup diced bell pepper*
• 2 (15 oz) cans kidney beans or black beans, drained and well-rinsed
• 2 (14.5 oz) cans no-salt added tomatoes, one drained & one un-drained
• ½ tsp garlic powder
• 1 TBSP salt-free Southwest spice blend, like The Delicious Dietitian Southwest Spice Blend
• ½ tsp salt
• ½ tsp chili powder, optional
• 1 cup (4 ounces) reduced-fat cheddar cheese or Mexican cheese blend, shredded

Preheat oven to 400°F.

Heat the oil in a large skillet over medium-high heat. Add onion & bell pepper and sauté until tender, about 7 minutes.

Stir in beans, tomatoes, garlic powder, salt-free spice blend, salt, and chili powder if using. Cook for 5 minutes, stirring well. Spoon the mixture into an 8 inch square baking dish or 4 individual baking dishes. Sprinkle evenly with cheese. Bake, uncovered, for 5 minutes or until cheese melts. Let stand for 5 minutes before serving.

Enjoy!

*You can use frozen chopped veggies to make this even faster to prepare since you won’t have to chop.

Note: This meal is so easy to cut in half. It also freezes well; freeze casserole in baking dish before topping with cheese. Transfer to the refrigerator the morning you plan to cook it, and take it out of the fridge before preheating the oven. Cook for 15 minutes (or whenever it is warmed through) instead of 5.

Also, this is gluten-free, wheat-free, egg-free, nut-free, & soy-free. Be sure to check your ingredients to ensure they are free of any allergens.

This recipe is linked to Eat at Home‘s Ingredient Spotlight: Beans 

and to Michelle’s Tasty Creations and Crafty Ideas: Creative Thursday Link Party No. 2 

Here are some other meat-free meals to eat on Fridays of Lent or any time of the year:

• Pistachio and Herb Crusted Salmon
• Butternut Squash Soup – omit the bacon
• Balsamic Chickpeas & Spinach
• Southwest Tofu Scramble
• Lentil Soup
• Spicy Tofu Soft Tacos
• Tomato Soup with Roasted Chickpeas – omit the bacon
• Four-cheese Stuffed Mushrooms
• Lemon-Herb Avocado Pasta
• Philly Cheese “Steaks”
• Mexican Pumpkin Soup
• Walnut Crusted Fish

Oh and don’t forget to celebrate National Chip & Dip Day. I promise you won’t regret making this amazing cookie dough dip!

I’m so excited because a lot of my friends are coming in town for the weekend to celebrate our friend’s wedding!! Congrats Louise & Jack – I’m so happy for y’all!

Have a great weekend!

Meme