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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes, until softened.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

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.

Step 5

Stir in the black beans, roasted corn, and diced tomatoes with green chilies. Mix well and let simmer for 2-3 minutes.

Step 6

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.

Step 7

Transfer the mixture to the prepared casserole dish and spread it out evenly.

Step 8

Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the casserole.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the casserole from the oven and let it cool for about 5 minutes before serving.

Step 11

Garnish with additional chopped cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2060.3g)

Amount per serving	% Daily Value*
Calories	2606.9

Total Fat 118.0g	0%
Saturated Fat 45.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 181.6mg	0%
Sodium 5023.8mg	0%
Total Carbohydrate 294.0g	0%
Dietary Fiber 57.5g	0%
Total Sugars 27.8g
Protein 111.0g	0%

Vitamin D 31.8IU	0%
Calcium 1730.3mg	0%
Iron 21.5mg	0%
Potassium 4082.6mg	0%

*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.

Source of Calories

Fat: 39.6%

Protein: 16.6%

Carbs: 43.8%