12 Delicious Three Bean Potluck Casserole Recipes

Craving a dish that’s as hearty as it is hassle-free? Look no further! Our roundup of 12 Delicious Three Bean Potluck Casserole Recipes is here to save your day. Perfect for busy weeknights or your next gathering, these recipes promise comfort, flavor, and simplicity. Dive in to discover your next favorite casserole that’ll have everyone asking for seconds!

Classic Three Bean Potluck Casserole

Gently, as the morning sun warms the kitchen, we find comfort in the simplicity of a dish that feels like a hug. This Classic Three Bean Potluck Casserole is a testament to the beauty of sharing, a melody of flavors that sings of home and togetherness.

Ingredients

• 1 cup of hearty kidney beans, rinsed and drained
• 1 cup of tender black beans, rinsed and drained
• 1 cup of creamy cannellini beans, rinsed and drained
• 1 tablespoon of rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin, fragrant and warm
• 1 teaspoon of smoked paprika, deep and earthy
• 1 can (14.5 oz) of diced tomatoes, juicy and bright
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of breadcrumbs, golden and crisp
• Salt, to season

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for baking.
2. In a large skillet, heat the olive oil over medium heat until it shimmers, then add the onion and garlic, sautéing until they turn translucent and fragrant, about 5 minutes.
3. Stir in the cumin and smoked paprika, toasting the spices lightly to unlock their full aroma, for about 1 minute.
4. Add the kidney beans, black beans, cannellini beans, and diced tomatoes to the skillet, stirring gently to combine. Let the mixture simmer for 10 minutes, allowing the flavors to meld beautifully.
5. Transfer the bean mixture to a greased baking dish, spreading it evenly. Sprinkle the top with grated cheddar cheese and breadcrumbs for a delightful crunch.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
7. Remove from the oven and let it sit for 5 minutes before serving, allowing the casserole to set perfectly.

Finally, this casserole emerges from the oven with a symphony of textures—creamy beans, melted cheese, and a crispy topping. Serve it alongside a crisp green salad or as a hearty standalone dish that promises to bring comfort to any table.

Spicy Three Bean Potluck Casserole

Dusk settles softly outside, casting a golden hue that seems to whisper of comfort and warmth, much like the dish we’re about to explore. It’s a humble yet vibrant creation, perfect for sharing and savoring in moments of togetherness.

Ingredients

• 1 cup dried black beans, soaked overnight until plump and tender
• 1 cup dried kidney beans, soaked overnight until plump and tender
• 1 cup dried pinto beans, soaked overnight until plump and tender
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced to a fragrant paste
• 1 can (14.5 oz) fire-roasted diced tomatoes, with their smoky juices
• 2 teaspoons ground cumin, warm and earthy
• 1 teaspoon smoked paprika, for a deep, subtle heat
• 1/2 teaspoon cayenne pepper, for a fiery kick
• 4 cups vegetable broth, homemade or store-bought, rich and flavorful
• 1 teaspoon sea salt, finely ground
• 1/2 teaspoon freshly ground black pepper, for a sharp contrast
• 1/2 cup fresh cilantro, roughly chopped for a bright finish

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, cooking until translucent and slightly golden, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic, cooking just until fragrant, about 30 seconds, to avoid bitterness.
4. Tip in the soaked and drained beans, stirring to coat them in the onion and garlic mixture.
5. Pour in the fire-roasted tomatoes with their juices, followed by the cumin, smoked paprika, and cayenne pepper, stirring well to combine.
6. Add the vegetable broth, ensuring the beans are fully submerged; bring to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, until the beans are tender and the broth has thickened slightly.
8. Season with sea salt and black pepper, adjusting to your preference, then stir in the fresh cilantro just before serving.

Momentarily, the casserole settles into a harmonious blend of textures—creamy beans against the slight bite of al dente vegetables, all enveloped in a broth that’s both spicy and soothing. Serve it with a dollop of cool sour cream or over a bed of fluffy rice to balance the heat, making each spoonful a discovery of flavors.

Vegetarian Three Bean Potluck Casserole

Dusk settles softly outside, and the kitchen fills with the comforting aroma of a dish that’s as nourishing to the soul as it is to the body. This vegetarian three bean potluck casserole is a humble yet hearty offering, perfect for sharing or savoring in quiet moments.

Ingredients

• 1 cup dried black beans, soaked overnight until plump
• 1 cup dried kidney beans, soaked overnight until tender
• 1 cup dried pinto beans, soaked overnight until soft
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, diced into sweet, translucent pieces
• 3 cloves garlic, minced to release their pungent aroma
• 1 teaspoon ground cumin, for a warm, earthy note
• 1 teaspoon smoked paprika, adding a subtle, smoky depth
• 1 can (14.5 oz) diced tomatoes, with their bright, acidic tang
• 2 cups vegetable broth, for a savory, umami-rich base
• 1 teaspoon sea salt, to enhance all the flavors
• 1/2 teaspoon finely ground black pepper, for a slight kick
• 1 cup shredded sharp cheddar cheese, for a creamy, melty finish
• 1/4 cup fresh cilantro, chopped for a fresh, herbal garnish

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for baking.
2. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
3. Add the diced yellow onion, sautéing until translucent and sweet, approximately 5 minutes.
4. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Tip: Toasting the spices with the onions and garlic unlocks their full flavor potential.
6. Add the soaked and drained black, kidney, and pinto beans to the pot, stirring to coat them in the spice mixture.
7. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a gentle simmer.
8. Season with sea salt and finely ground black pepper, adjusting as needed for balance.
9. Tip: Simmering the beans in the broth and tomatoes allows them to absorb all the delicious flavors.
10. Transfer the bean mixture to a large casserole dish, spreading it evenly.
11. Sprinkle the shredded sharp cheddar cheese over the top, covering the beans completely.
12. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
13. Tip: For an extra crispy cheese topping, broil for the last 2 minutes of baking.
14. Garnish with fresh chopped cilantro before serving, adding a pop of color and freshness.

Warm from the oven, this casserole offers a delightful contrast of textures—creamy beans beneath a crispy, cheesy crust. The smoky paprika and cumin lend a depth of flavor that’s beautifully balanced by the freshness of cilantro. Serve it alongside a crisp green salad or with a slice of crusty bread to soak up every last bit.

Mexican Style Three Bean Potluck Casserole

How often do we find ourselves longing for a dish that’s both comforting and vibrant, a meal that brings people together with minimal fuss? This Mexican Style Three Bean Potluck Casserole is just that—a hearty, flavorful dish that’s as nourishing as it is easy to love.

Ingredients

• 1 cup of dried black beans, soaked overnight until plump
• 1 cup of dried pinto beans, soaked overnight until tender
• 1 cup of dried kidney beans, soaked overnight until soft
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to a fragrant paste
• 1 teaspoon of ground cumin, toasted and aromatic
• 1 teaspoon of smoked paprika, for a deep, smoky flavor
• 1 can (14.5 oz) of fire-roasted tomatoes, with their juices
• 2 cups of vegetable broth, homemade if possible
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of fresh cilantro, roughly chopped for a bright finish
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pot, heat the olive oil over medium heat until shimmering, then add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Stir in the cumin and smoked paprika, toasting the spices for 30 seconds to unlock their flavors.
4. Add the soaked beans, fire-roasted tomatoes, and vegetable broth, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 45 minutes, or until the beans are tender and the liquid has thickened slightly.
6. Transfer the bean mixture to a baking dish, sprinkle the grated cheddar cheese evenly over the top, and bake for 20 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh cilantro before serving, adding a pop of color and freshness.

Rich in texture and flavor, this casserole boasts creamy beans beneath a layer of melted cheese, with each bite offering a smoky depth. Serve it alongside warm tortillas or over a bed of crisp greens for a satisfying meal that’s sure to impress.

Cheesy Three Bean Potluck Casserole

Lately, I’ve found myself drawn to the comforting embrace of hearty, shareable dishes that bring people together, especially those that meld simplicity with depth of flavor. This cheesy three bean potluck casserole is just that—a humble yet satisfying dish that whispers of home and heart.

Ingredients

• 1 can (15 oz) of creamy navy beans, drained and rinsed
• 1 can (15 oz) of robust kidney beans, drained and rinsed
• 1 can (15 oz) of tender black beans, drained and rinsed
• 1 cup of sharp cheddar cheese, freshly grated
• 1/2 cup of smooth sour cream
• 1/4 cup of rich whole milk
• 1 tbsp of vibrant green onions, finely chopped
• 1 tsp of aromatic garlic powder
• 1/2 tsp of smoky paprika
• 1/4 tsp of sea salt
• 1/4 tsp of freshly ground black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with a dab of butter or a spritz of cooking spray.
2. In a large mixing bowl, gently combine the navy beans, kidney beans, and black beans until they’re evenly distributed.
3. Fold in the sour cream, whole milk, green onions, garlic powder, paprika, sea salt, and black pepper, ensuring the beans are lovingly coated in the creamy mixture.
4. Transfer the bean mixture to the prepared baking dish, spreading it out into an even layer with the back of a spoon.
5. Sprinkle the freshly grated sharp cheddar cheese evenly over the top, covering the beans in a blanket of cheesy goodness.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden around the edges.
7. Let the casserole rest for 5 minutes before serving, allowing the flavors to meld together beautifully.

Coming out of the oven, this casserole boasts a creamy interior with a slightly crisp cheese topping, offering a delightful contrast in textures. Serve it alongside a crisp green salad or atop a bed of fluffy rice for a meal that feels both nourishing and indulgent.

Slow Cooker Three Bean Potluck Casserole

Here in the quiet of the morning, as the sun gently climbs, there’s something profoundly comforting about preparing a dish that’s meant to be shared. This slow cooker casserole, with its humble beans and hearty flavors, is a testament to the beauty of simplicity and the warmth of gathering.

Ingredients

• 1 cup dried black beans, soaked overnight until plump and tender
• 1 cup dried kidney beans, soaked overnight until they yield to a gentle squeeze
• 1 cup dried pinto beans, soaked overnight until their skins glisten
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, diced into sweet, translucent pieces
• 3 cloves garlic, minced into fragrant bits
• 1 teaspoon smoked paprika, for a whisper of warmth
• 1 teaspoon ground cumin, its earthy aroma filling the air
• 4 cups vegetable broth, golden and savory
• 1 can (14.5 oz) fire-roasted tomatoes, their smoky sweetness a perfect counterpoint
• 1 teaspoon sea salt, to harmonize the flavors
• 1/2 teaspoon finely ground black pepper, for a subtle kick
• 1 bay leaf, its herbal notes weaving through the dish

Instructions

1. In a large skillet over medium heat, warm the olive oil until it shimmers, then add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
2. Stir in the smoked paprika and ground cumin, toasting the spices for 30 seconds until their aromas bloom.
3. Transfer the onion mixture to the slow cooker, adding the soaked beans, vegetable broth, fire-roasted tomatoes, salt, black pepper, and bay leaf, stirring to combine.
4. Cover and cook on low for 8 hours, or until the beans are tender and the flavors have melded beautifully.
5. Remove the bay leaf before serving, adjusting the seasoning if necessary.

Unassuming yet deeply satisfying, this casserole offers a creamy texture with bursts of bean tenderness, enveloped in a smoky, savory sauce. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up every last drop.

Three Bean Potluck Casserole with Ground Beef

Dusk settles softly outside, casting a warm glow through the kitchen window as I prepare to share a dish that feels like a hug in a bowl. This Three Bean Potluck Casserole with Ground Beef is a hearty, comforting meal that brings together the simplicity of pantry staples with the richness of well-seasoned beef, creating a dish that’s both nourishing and deeply satisfying.

Ingredients

• 1 lb lean ground beef, browned and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 cup sweet corn kernels, fresh or frozen
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup shredded sharp cheddar cheese
• 1 tbsp rich extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the diced onion until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic, ground cumin, smoked paprika, black pepper, and sea salt to the skillet, cooking for 1 minute until fragrant.
4. Stir in the browned ground beef, all three types of beans, corn, and diced tomatoes with their juices. Simmer the mixture for 10 minutes, allowing the flavors to meld. Tip: If the mixture seems too dry, add a splash of water or beef broth.
5. Transfer the mixture to the prepared baking dish and sprinkle evenly with shredded cheddar cheese.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.
7. Remove from the oven and let stand for 5 minutes before serving.

The casserole emerges from the oven with a golden cheese crust that gives way to a medley of tender beans and savory beef beneath. Serve it with a side of crusty bread to soak up the rich, tomato-infused juices, or atop a bed of crisp greens for a lighter take.

Three Bean Potluck Casserole with Sausage

Just imagine the warmth of a dish that brings together the hearty flavors of sausage and the comforting embrace of beans, all baked into a casserole that’s as nourishing as it is delicious. This recipe is a testament to the simple joys of cooking, where every ingredient plays its part in creating something truly special.

Ingredients

• 1 pound of savory Italian sausage, casings removed
• 1 cup of diced yellow onions, sweet and aromatic
• 2 cloves of garlic, minced to release their pungent charm
• 1 can (15 oz) of kidney beans, drained and rinsed, their deep red hue promising richness
• 1 can (15 oz) of black beans, drained and rinsed, offering a earthy depth
• 1 can (15 oz) of cannellini beans, drained and rinsed, for a creamy texture
• 1 cup of crushed tomatoes, their acidity balancing the dish
• 1 teaspoon of smoked paprika, for a whisper of heat and smoke
• 1/2 teaspoon of dried oregano, its herbal notes weaving through the casserole
• 1/2 cup of shredded sharp cheddar cheese, for a gooey, golden topping
• 1/4 cup of fresh parsley, chopped, to sprinkle a fresh, green contrast

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a large skillet over medium heat, brown the Italian sausage, breaking it into crumbles with a wooden spoon, about 5-7 minutes until no pink remains.
3. Add the diced onions and minced garlic to the skillet, sautéing until the onions are translucent and fragrant, about 3-4 minutes.
4. Stir in the kidney beans, black beans, cannellini beans, crushed tomatoes, smoked paprika, and dried oregano, mixing well to combine all the flavors.
5. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
6. Sprinkle the shredded sharp cheddar cheese over the top, covering the bean mixture completely.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and let it sit for 5 minutes to set, making it easier to serve.
9. Garnish with chopped fresh parsley before serving, adding a pop of color and freshness.

Oven-baked to perfection, this casserole emerges with a delightful contrast of textures—creamy beans, juicy sausage, and a crispy cheese topping. Serve it alongside a crisp green salad or crusty bread to soak up the rich, tomato-infused juices, making every bite a celebration of flavors.

Healthy Three Bean Potluck Casserole

How often do we find ourselves searching for that perfect dish to share, one that nourishes the body and the soul alike? Today, let’s embrace the simplicity and heartiness of a three-bean casserole, a dish that promises comfort and health in every bite.

Ingredients

• 1 cup dried black beans, soaked overnight until plump
• 1 cup dried kidney beans, soaked overnight until tender
• 1 cup dried navy beans, soaked overnight until soft
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, diced into sweet, translucent pieces
• 3 cloves garlic, minced to release their aromatic essence
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt, for a clean, sharp flavor
• 1 can (14.5 oz) fire-roasted diced tomatoes, with their smoky depth
• 2 cups vegetable broth, for a light, savory base
• 1 teaspoon smoked paprika, for a whisper of warmth
• 1/2 cup fresh cilantro, chopped for a bright, herbal finish

Instructions

1. Preheat your oven to 350°F, allowing it to reach the perfect temperature for even cooking.
2. In a large skillet, heat the extra virgin olive oil over medium heat until it shimmers, then add the diced onion. Cook until the onion turns translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add the minced garlic to the skillet, cooking for just 1 minute until fragrant, to avoid bitterness.
4. Drain the soaked beans and add them to the skillet along with the black pepper, sea salt, fire-roasted tomatoes, vegetable broth, and smoked paprika. Stir to combine all the ingredients thoroughly.
5. Transfer the mixture to a 9×13 inch baking dish, spreading it evenly. Cover with aluminum foil to keep the moisture in.
6. Bake in the preheated oven for 45 minutes, then remove the foil and bake for an additional 15 minutes to slightly thicken the sauce.
7. Garnish with freshly chopped cilantro before serving, adding a pop of color and freshness.

Just as the beans meld together in harmony, so do the flavors in this casserole, creating a dish that’s both robust and comforting. Serve it alongside a crisp green salad or over a bed of quinoa for an extra protein boost, and watch as it becomes the star of any potluck.

Three Bean Potluck Casserole with Cornbread Topping

As the golden light of early evening spills across the kitchen, there’s something deeply comforting about preparing a dish that feels like a warm embrace. This three bean potluck casserole, crowned with a golden cornbread topping, is a testament to the joy of sharing meals that are as nourishing to the soul as they are to the body.

Ingredients

• 1 cup dried black beans, soaked overnight until plump and tender
• 1 cup dried kidney beans, soaked overnight until plump and tender
• 1 cup dried pinto beans, soaked overnight until plump and tender
• 2 cups fresh sweet corn kernels, cut straight from the cob
• 1 large yellow onion, diced into small, even pieces
• 3 cloves garlic, minced to release their aromatic oils
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika, for a hint of warmth and depth
• 1 tsp ground cumin, for earthy undertones
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup all-purpose flour, sifted for lightness
• 1 cup yellow cornmeal, for that classic cornbread texture
• 1/4 cup granulated sugar, to sweeten the cornbread subtly
• 1 tbsp baking powder, to ensure a fluffy rise
• 1 large farm-fresh egg, beaten
• 1 cup whole milk, for richness
• 4 tbsp unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 5 minutes. Add the garlic, smoked paprika, cumin, black pepper, and salt, cooking for another minute until fragrant.
3. Drain the soaked beans and add them to the skillet along with the corn, stirring to combine. Cook for 5 minutes, then transfer the mixture to the prepared baking dish.
4. In a medium bowl, whisk together the flour, cornmeal, sugar, and baking powder. In another bowl, mix the egg, milk, and melted butter. Combine the wet and dry ingredients, stirring until just mixed.
5. Pour the cornbread batter over the bean mixture, spreading it evenly with a spatula.
6. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
7. Let the casserole sit for 5 minutes before serving to allow the layers to set.

The casserole emerges from the oven with a crisp cornbread crust giving way to a hearty, bean-filled center. Each spoonful offers a melody of textures, from the creamy beans to the sweet bursts of corn, all harmonized by the smoky spices. Serve it straight from the dish at your next gathering, or enjoy a quiet bowl by the window as the day winds down.

Three Bean Potluck Casserole with Sweet Potatoes

Kindly imagine a dish that brings together the humble beauty of beans and the sweet, earthy tones of sweet potatoes, all baked into a comforting casserole that feels like a warm hug on a cool evening. This recipe is a celebration of simplicity and flavor, perfect for sharing at your next potluck or enjoying as a hearty weeknight meal.

Ingredients

• 1 cup dried black beans, soaked overnight until plump and tender
• 1 cup dried kidney beans, soaked overnight until plump and tender
• 1 cup dried pinto beans, soaked overnight until plump and tender
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin, warm and aromatic
• 1 teaspoon smoked paprika, deep and slightly sweet
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper, sharp and pungent
• 1 cup vegetable broth, rich and flavorful
• 1/2 cup fresh cilantro, chopped for a bright, herbal finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, warm the olive oil until shimmering, about 1 minute.
3. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic, cumin, smoked paprika, salt, and black pepper, cooking for another minute until fragrant.
5. Add the soaked beans and diced sweet potatoes to the skillet, tossing to coat evenly with the spice mixture.
6. Pour in the vegetable broth, bringing the mixture to a gentle simmer for 5 minutes to meld the flavors.
7. Transfer the mixture to a 9×13-inch baking dish, spreading it out evenly.
8. Cover with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes until the sweet potatoes are tender and the top is slightly crispy.
9. Sprinkle with fresh cilantro before serving for a pop of color and freshness.

Here, the casserole emerges from the oven with a delightful contrast of textures—creamy beans, soft sweet potatoes, and a slightly crispy top. The flavors are deep and comforting, with a hint of smokiness from the paprika and a fresh lift from the cilantro. Consider serving it alongside a crisp green salad or as a standalone dish with a dollop of cool sour cream.

Three Bean Potluck Casserole with Quinoa

Wandering through the kitchen on a quiet afternoon, the thought of a comforting, hearty dish that brings people together feels just right. This Three Bean Potluck Casserole with Quinoa is a celebration of textures and flavors, a dish that’s as nourishing to the soul as it is to the body.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 cups diced tomatoes, juicy and ripe
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground cumin, warm and earthy
• 1 tsp smoked paprika, subtly sweet
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 1 cup shredded sharp cheddar cheese, melty and rich
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
4. Stir in the cumin, smoked paprika, salt, and black pepper, cooking for another minute to toast the spices and deepen their flavors.
5. Add the black beans, kidney beans, chickpeas, and diced tomatoes to the skillet. Stir gently to combine, then simmer for 10 minutes to meld the flavors together.
6. Fold the cooked quinoa into the bean mixture, ensuring everything is evenly distributed.
7. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese on top.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to prevent burning.
9. Garnish with fresh cilantro before serving. Tip: Let the casserole sit for 5 minutes after baking for easier slicing.

Combining the creamy beans, fluffy quinoa, and melted cheese creates a dish that’s both comforting and complex. Serve it with a side of crisp green salad or warm tortillas for a meal that’s sure to gather everyone around the table.

Conclusion

Savory, satisfying, and sure to please, these 12 three bean casserole recipes are perfect for your next potluck or family dinner. Each dish offers a unique twist on a classic, ensuring there’s something for everyone. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for fellow home cooks to enjoy!