Typically, when someone thinks of a “bean casserole”, their mind is flooded with images of Thanksgiving dinner. Imagine fresh and tender green beans smothered in a savory mushroom sauce and crispy fried onions… my mouth is watering just typing this.

Unfortunately, this is not THAT bean casserole. But it’s still pretty damn good.

I sometimes fondly refer to this casserole as “the college kid casserole” because it’s pretty darn affordable. In fact, there’s nothing fancy or pretentious about this dish at ALL.

All of the ingredients can be found at your local grocery store — mostly canned vegetables and frozen shredded hash browns as your topping. In fact, some of the more specialized ingredients — like nutritional yeast — can be easily substituted or omitted altogether. (But I highly encourage you to add nooch to your life, if you haven’t already.)

One of the great things about this dish is that it’s oil-free… and well, it’s relatively “healthy”. It’s loaded with different varieties of legumes, making this recipe high in protein as well as fiber, complex carbohydrates, healthy fats, folate, potassium, iron, and magnesium.

By default, in addition to being 100% vegan and plant-based, this casserole is also gluten-free! It’s almost guaranteed to satisfy every picky eater in your life.

We love to drizzle our favorite hot sauce (Cholula, duh!) over this casserole for more heat. You could also serve with vegan sour cream to mellow it out a bit!

Pressed for time? You can prep this dish ahead of time, and then simply pop into the oven just before dinner. Bon appetit!

Layered Bean and Hash Casserole

Total Time: 15 minutes prep, 45 minutes cooking
Servings: 6 servings/people


Bottom Layer

  • 1 15-oz. can of blank beans, drained and rinsed
  • 1 15-oz. can of baked beans, drained and rinsed
  • 1 15-oz. can of kidney beans, drained and rinsed
  • 1 15-oz. can of corn, drained and rinsed
  • 8 oz. of marinara sauce
  • 1/4 c. chopped white onion
  • 2 tsp. chili powder

Middle Layer

  • 1 15-oz. can of white beans, drained and rinsed
  • 1/2 c. salsa of choice (I used this Frontera Jalapeno & Cilantro salsa)
  • 1/3 c. nutritional yeast (we love the brand Kal)
  • 2 tbsp. fresh lemon juice
  • 1 tsp. onion powder
  • 1 tsp. yellow mustard

Top Layer

  • 1 20-oz. bag of shredded hash brown potatoes


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Mix all of the ingredients for the bottom layer together and pour into the bottom of a glass baking dish (9″x13″ works great). Distribute evenly.
  3. Place all ingredients for the middle layer in a blender or food processor and process until very smooth. Pour over the bottom bean layer and spread evenly.
  4. Sprinkle the hash brown potatoes evenly over the bottom two layers. Bake uncovered for 45-60 minutes until the potatoes are brown and the sauce is bubbling.