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Vegetable Casserole from Ruth Howell
This wholesome vegetable casserole is a hearty, nutritious dish blending cauliflower, bell peppers, onions, and kidney beans in a savory tomato and basil sauce. Topped with a light layer of mozzarella or soy cheese, it’s a satisfying oven-baked meal perfect for weeknight dinners or vegetarian gatherings. It was contributed by Ruth Howell and includes a stovetop and crockpot method, making it flexible for any cooking style. The blend of tender-crisp vegetables with a hint of Italian herbs makes it a delicious, comforting option for anyone looking to enjoy a meatless main.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, vegetarian
Servings 6
Calories 186 kcal

Ingredients
  

  • 1 cauliflower (small or ½ medium, cut into bite-size florets)
  • 2 green peppers (chopped)
  • 1 onion (large sliced)
  • ¼ cup water
  • 15 oz kidney beans, ( drained (or substitute garbanzo or other beans))
  • 8 oz tomato sauce
  • ½ tsp dried basil
  • 1 cup low-fat mozzarella (or soy cheddar/mozzarella, shredded)

Instructions
 

Step 1: Prep the Vegetables

  • Cut cauliflower and green peppers into bite-size pieces.
  • Slice the onion into thin strips.

Step 2: Sauté the Base

  • Spray a pan with nonstick spray.
  • Add cauliflower, peppers, and onions.
  • Sauté until slightly softened.

Step 3: Simmer and Combine

  • Add ¼ cup water and simmer for about 5 minutes.
  • Stir in the kidney beans, tomato sauce, and basil.

Step 4: Assemble and Bake

  • Pour the mixture into a casserole dish.
  • Top with shredded cheese.
  • Bake at 350°F for 30–35 minutes.

Tips

  • Substitute garbanzo beans with black beans or cannellini beans
  • Use fresh basil instead of dried for brighter flavor
  • Add sliced zucchini for extra vegetables
  • Use soy cheddar to keep the dish dairy-free
  • Increase cheese slightly for a richer casserole
  • Add red pepper flakes for heat
  • Serve with crusty bread or a green salad
  • Prepare ahead and refrigerate before baking
  • Use half cauliflower and half broccoli for variation

Nutrition

Calories: 186kcalCarbohydrates: 27gProtein: 14gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 327mgPotassium: 798mgFiber: 9gSugar: 5gVitamin A: 401IUVitamin C: 83mgCalcium: 203mgIron: 3mg
Keyword baked vegetables, comfort food, family classic, meatless dinner, vegetarian casserole, vintage recipe
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