Name: White Bean Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 cups cooked white beans (approx. 480g) 2 large tomatoes, finely chopped; 1.5 cups cherry tomatoes (approx. 200g) 1 medium onion, finely chopped; 2.5 cups chopped spinach (approx. 200g) 2 large garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon Italian seasoning ½ teaspoon dried red chili flakes ¼ teaspoon ground black pepper Salt, to taste 2 cups shredded cheese (approx. 200g) 1 tablespoon olive oil

Why You’ll Love This Recipe

I love how easy and flexible this recipe is. Most of the ingredients are pantry staples, and the whole dish comes together with minimal prep. It’s vegetarian, gluten-free, and packed with protein-rich beans and nutrient-dense greens. The slow baking process melds all the flavors together beautifully, and the cheesy top adds that irresistible finishing touch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups cooked white beans (around 480 grams)
2 large tomatoes, finely chopped
1.5 cups cherry tomatoes (around 200 grams)
1 medium onion, finely chopped
2.5 cups chopped spinach (around 200 grams)
2 large garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon Italian seasoning
½ teaspoon dried red chili flakes
¼ teaspoon ground black pepper
Salt, to taste
2 cups shredded cheese (around 200 grams)
1 tablespoon olive oil

Directions

I preheat the oven to 400°F (200°C) and grease my casserole dish lightly.
In a skillet, I heat olive oil over medium heat. I sauté the chopped onion and garlic until the onion becomes translucent.
I stir in the Italian seasoning, red chili flakes, and black pepper. After a few seconds, I add the tomato paste and let it cook down for about 30 seconds.
I add the finely chopped tomatoes and a pinch of salt, letting everything cook down for 8–10 minutes until the tomatoes turn soft and mushy.
I toss in the cherry tomatoes and let them cook for another 10–12 minutes. I sometimes cover the skillet here to speed things up.
Next, I stir in the white beans and chopped spinach. I let everything cook together for 5–7 minutes, just until the spinach wilts.
I transfer the mixture to the casserole dish and spread it evenly. Then I top it generously with shredded cheese.
I cover the dish with aluminum foil and bake it for about 30 minutes, until the cheese is melted and bubbling.
I let it rest for a few minutes before serving—this helps everything settle and makes it easier to slice.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serving Size: 1 portion
Calories per Serving: 249 kcal

Variations

This casserole is super versatile. Sometimes I swap the white beans with chickpeas, black beans, or even kidney beans. When I’m in a hurry, I use marinara sauce instead of making the tomato base from scratch. I’ve also mixed in other veggies like bell peppers, corn, mushrooms, and even sun-dried tomatoes. If I want it extra cheesy, I stir some of the cheese directly into the filling before baking.

Storage/Reheating

I store leftovers in the fridge, tightly covered, for up to 3 days. To reheat, I either pop individual portions in the microwave or warm the whole dish in the oven at 350°F (175°C) until heated through. If it looks a little dry, I add a splash of water or broth before reheating.

FAQs

Can I use canned beans instead of cooked beans?

Yes, I often use canned white beans for convenience. I just make sure to drain and rinse them well before adding.

What kind of cheese works best?

I usually go for shredded mozzarella or cheddar, but any melting cheese works—just make sure it’s vegetarian if needed.

Can I make this casserole vegan?

Absolutely. I replace the cheese with a vegan melting cheese or a homemade cashew cheese, and it still turns out creamy and delicious.

Can I freeze this casserole?

Yes, I freeze it after assembling but before baking. I wrap it well and bake straight from frozen, adding 10–15 extra minutes to the cook time.

What can I serve with this dish?

I like serving it with a simple green salad or crusty bread. It also pairs well with roasted vegetables or rice for a fuller meal.

Conclusion

This White Bean Casserole is everything I want in a simple, satisfying vegetarian meal. It’s easy to make, comforting, and packed with flavor from tomatoes, beans, and melted cheese. Whether I’m feeding the family or prepping a cozy dinner for myself, it’s a dish that always delivers warmth and satisfaction.