White Bean & Veg Casserole
A cozy, cheesy, and veggie-packed casserole featuring white beans, kale, cherry tomatoes, and a golden mozzarella topping in a rich tomato base.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 4 cups kale, chopped
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onions for 5 minutes until soft. Add garlic and cook for another minute.
- Add cherry tomatoes and cook until they begin to soften. Stir in kale and cook until just wilted.
- Lightly grease a 9×13 inch casserole dish.
- Stir white beans and crushed tomatoes into the skillet mixture. Season with Italian seasoning, salt, and pepper. Mix well.
- Pour the mixture into the casserole dish and spread evenly. Top with mozzarella cheese.
- Bake uncovered for 25–30 minutes, or until cheese is golden and bubbly.
- Let it rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Use freshly grated cheese for better melt and flavor.
- Let the casserole sit before serving for easier slicing and serving.
- Feel free to swap kale for spinach or other greens.
Find it online: https://tastyze.com/white-bean-veg-casserole/