Vegetable Bean Noodle Casserole
Dive into comfort food bliss with this hearty Vegetable Bean Noodle Casserole, a flavor-packed dish that’s as satisfying as it is nutritious. Featuring tender egg noodles, a colorful medley of sautéed zucchini, bell peppers, and onions, and a robust blend of black beans and kidney beans, this casserole is the perfect balance of wholesome ingredients and bold flavors. Simmered with fragrant Italian seasoning and topped with golden, bubbly layers of melted mozzarella and parmesan cheeses, it’s an irresistible oven-baked masterpiece. Quick to prep and ideal for busy weeknights, this vegetarian casserole can feed a crowd or serve as leftovers for meal planning. Garnished with fresh parsley for a pop of color, it’s a family-friendly favorite that’s sure to delight. Whether you’re looking for a cozy dinner option or a crowd-pleasing potluck dish, this vegetable noodle casserole checks all the boxes.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium mixed bell peppers, diced
- 1 medium zucchini, chopped
- 15 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup low-sodium vegetable broth
- 2 cups shredded mozzarella cheese
- 0.5 cups shredded parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles in a large pot of boiling salted water according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced bell peppers and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the canned diced tomatoes (with their juice), black beans, kidney beans, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes.
Add the vegetable broth to the skillet and stir well to combine. Remove the skillet from heat.
In a large mixing bowl, combine the cooked noodles with the vegetable and bean mixture. Mix until everything is evenly distributed.
Transfer the noodle mixture to a greased 9x13-inch casserole dish.
Sprinkle the shredded mozzarella cheese evenly over the top, followed by the shredded parmesan cheese.
Bake the casserole 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 slightly for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 12.5 g | 44% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 880 mg | 19% | |
*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.
