Red Bean, Cheese, and Triple-Chile Casserole

Ready for a fully-loaded casserole recipe? Try this vegetarian red bean and cheese one-pan meal. Chili peppers pack a punch, so if you like spicy dishes, this is one for you!

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5.0 by 4 people

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Makes: about 6 cups
  • Prep: 15 mins
  • Bake: 30 mins 350°F

Red Bean, Cheese, and Triple-Chile Casserole

Directions

  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a large bowl combine sour cream and flour. Stir in 1 cup of the cheese, the diced green chile peppers, onion, finely chopped jalapeno pepper, chipotle pepper, thyme, oregano, and black pepper. Gently stir in beans.
  2. Transfer bean mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 30 to 35 minutes or until bubbly.
  3. Before serving, top with tortilla chips, tomatoes, and sliced jalapeno peppers.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Red Bean, Cheese, and Triple-Chile Casserole)

  • Per serving:
  • 336 kcal ,
  • 18 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 45 mg chol. ,
  • 642 mg sodium ,
  • 30 g carb. ,
  • 8 g fiber ,
  • 6 g sugar ,
  • 16 g pro.
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