Southwestern Mushroom Casserole
Hearty, flavorful, and packed with wholesome ingredients, this Southwestern Mushroom Casserole is the ultimate comfort food with a Tex-Mex twist. Perfect for busy weeknights or casual gatherings, this easy-to-make dish features tender cremini mushrooms, protein-rich black beans, roasted corn, and fluffy quinoa, all spiced with chili powder, cumin, and smoked paprika for a bold, smoky kick. Topped with gooey melted cheddar cheese and fresh cilantro, this casserole is baked to golden perfection in just 35 minutes. Bursting with vibrant Southwest-inspired flavors, it’s a vegetarian delight that’s both nourishing and satisfying. Serve it warm as a standalone meal or pair it with a crisp salad and tortilla chips for a complete dining experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 16 ounces, sliced cremini mushrooms
- 1 15-ounce can, drained and rinsed black beans
- 1.5 cups, frozen or fresh roasted corn kernels
- 1 10-ounce can, undrained diced tomatoes with green chilies
- 2 cups cooked quinoa
- 1.5 cups, divided shredded cheddar cheese
- 0.25 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the black beans, roasted corn, and diced tomatoes with green chilies. Mix well and let simmer for 2-3 minutes.
Turn off the heat and fold in the cooked quinoa, 1 cup of shredded cheddar cheese, chopped cilantro, chili powder, cumin, smoked paprika, salt, and black pepper. Mix until evenly combined.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for about 5 minutes before serving.
Garnish with additional chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 4.7 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 270 mg | 21% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
