Print

White Bean & Veg Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Sauté onions for 5 minutes until soft. Add garlic and cook for another minute.
  3. Add cherry tomatoes and cook until they begin to soften. Stir in kale and cook until just wilted.
  4. Lightly grease a 9×13 inch casserole dish.
  5. Stir white beans and crushed tomatoes into the skillet mixture. Season with Italian seasoning, salt, and pepper. Mix well.
  6. Pour the mixture into the casserole dish and spread evenly. Top with mozzarella cheese.
  7. Bake uncovered for 25–30 minutes, or until cheese is golden and bubbly.
  8. 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.