Easiest is Marcella Hazans tomato sauce with canned chickpeas and plenty of Parmesan.

A little more work, but very good, is this:

https://www.seriouseats.com/pasta-e-ceci-pasta-with-chickpeas

If you’re not trying to impress anyone, the cheapest and easiest thing is to get the five pound bag of store brand tater tots from Wegmans and four large tins of their store brand Vegetarian Baked Beans. Cook separately, then pour the hot baked beans over the crispy tater tots shortly before serving. Top with plenty of freshly shredded mature cheddar, like Kerrygold. This looks hideous, but tastes really good.

I like this one:

https://smittenkitchen.com/2017/09/pizza-beans-cookbook-preview/

I do something like a lasagna but with corn tortillas and queso fresco and/or mild cheddar (melts better than aged cheddar) instead of noodles and ricotta.

Layer sauce or basic salsa, tortillas, cheese, layer of beans that were cooked with onions and spices in the instant pot, repeat once or twice, top with cheddar or cheddar/jack blend. Serve with lime wedges and cilantro, pickled onions, or cabbage slaw.

Cheesy White Bean Tomato Bake (aka pizza beans) from the NY Times

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad.

¼ cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
½ cup boiling water
Salt and black pepper
⅓ pound mozzarella, coarsely grated (about 1⅓ cups)

Heat oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.

I'm looking recipes for a very simple bean and cheese bake/hot dish/casserole that can be made for a large number of people. No rice or fresh tomatoes (canned is fine). Basic cheese. The beans can be kidney beans, black beans, pinto, etc.

I tried this one last night and didn't love it. Plus the use of the cast iron made it too difficult for large groups.

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwifjNed1-_9AhVCRzABHYQ7CJ44AxCtswR6BAgBEBM&url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1020705-cheesy-spicy-black-bean-bake&usg=AOvVaw1V-ACc6REHgHBO4tiNyC7P