Description
Indulge in the creamy goodness of this White Bean and Pesto Bake, a delightful casserole that brings together hearty white beans and vibrant pesto for a meal that’s both comforting and nutritious. Perfect for busy weeknights, this easy-to-make dish comes together in just 10 minutes, making it a go-to option for families and gatherings. With its one-dish preparation, cleanup is a breeze! Serve it as a main course or a side, and customize it with your favorite toppings or sides to suit your taste. Enjoy this flavorful casserole that’s sure to delight everyone at the table!
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup long grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- ⅓ cup pesto (plus more for topping)
- 1/4 teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl until boiling (2-3 minutes).
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes; mix well.
- Pour hot broth over the mixture; stir gently.
- Cover with aluminum foil and bake for 60-65 minutes.
- Remove foil and check liquid levels; bake uncovered for an additional 3-4 minutes if necessary.
- Top with panko crumbs and Parmesan; broil until golden brown.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/6 of the casserole (approximately 200g)
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 5mg