Potato And Bean Casserole Recipe

Name: Potato And Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None medium potatoes, peeled, thinly sliced; 4 1/2 tbsp butter; 1/4 cup all-purpose flour; 1/2 tsp ground nutmeg; 2 cups milk; 3 oz grated Parmesan cheese; 2 None large eggs, lightly beaten; 1 cup Greek yogurt; 2 1/2 cups pasta sauce; 1 (13.5 oz) can red kidney beans, rinsed; 9 oz frozen spinach, thawed, excess liquid removed; 2 slices white bread, torn into small pieces

Servings: persons

4 None medium potatoes, peeled, thinly sliced
4 1/2 tbsp butter
1/4 cup all-purpose flour
1/2 tsp ground nutmeg
2 cups milk
3 oz grated Parmesan cheese
2 None large eggs, lightly beaten
1 cup Greek yogurt
2 1/2 cups pasta sauce
1 (13.5 oz) can red kidney beans, rinsed
9 oz frozen spinach, thawed, excess liquid removed
2 slices white bread, torn into small pieces

1
Preheat oven to 400u00b0F. Lightly grease a large baking dish.
2
Place potatoes in a microwave-safe bowl and add 1/4 cup water. Cover with plastic wrap and microwave on HIGH (100%) for 2 mins. Stir then microwave for another 2 mins, or until partially cooked. Remove from microwave and let stand for 3 mins. Drain.
3
Meanwhile, melt 3 tbsp butter in a medium saucepan over medium-high heat. Add flour and nutmeg. Cook, stirring, for 1 min, or until bubbly. Gradually whisk in milk until smooth then cook, stirring, for 5-7 mins, or until sauce boils and thickens. Remove from heat and stir in cheese until melted and combined. Stir in eggs and yogurt. Season.
4
Combine pasta sauce and beans in a medium bowl. Arrange 1/2 the potato slices in a single layer over base of prepared dish and top with 1/2 the bean mixture. Add spinach mixture then 1/2 the cheese sauce. Top with remaining potatoes, bean mixture and cheese sauce.
5
Using your fingertips, rub bread and remaining butter together. Sprinkle over casserole and bake for 30 mins, or until golden and bubbly. Let stand for 5 mins before serving.

1116

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 None medium potatoes, peeled, thinly sliced, 4 1/2 tbsp butter, 1/4 cup all-purpose flour, 1/2 tsp ground nutmeg, and more.

Yes, Potato And Bean Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato And Bean Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions