Roasted Vegetable & White-Bean Casserole

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🥘 Roasted Vegetable & White-Bean Casserole

🧾 Ingredients

For the roasted vegetables:

  • 2 cups broccoli florets
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme or oregano

For the bean mixture:

  • 2 cans (15 oz each) white beans (like cannellini or navy), drained & rinsed
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • ½ cup heavy cream (or coconut milk for dairy-free)
  • ½ cup grated Parmesan cheese (optional)
  • 1 tsp paprika
  • ½ tsp chili flakes (optional)

Topping:

  • ½ cup breadcrumbs
  • 2 tbsp olive oil or melted butter
  • 2 tbsp chopped fresh parsley

👩‍🍳 Instructions

  1. Preheat oven to 400°F (200°C).
  2. Roast the vegetables
    Toss broccoli, zucchini, peppers, and onion with olive oil, salt, pepper, and herbs.
    Spread on a baking sheet and roast for 20–25 minutes until tender and slightly charred.
  3. Prepare the bean mixture
    In a large bowl, mix white beans, garlic, vegetable broth, cream, Parmesan, paprika, and chili flakes.
  4. Combine everything
    Add roasted vegetables to the bean mixture and stir gently.
  5. Transfer to casserole dish
    Spread evenly in a greased baking dish.
  6. Add topping
    Mix breadcrumbs with olive oil/butter and parsley. Sprinkle evenly on top.
  7. Bake
    Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
  8. Serve warm
    Let rest 5 minutes before serving.

❓ Q&A (Common Questions)

Q1: Can I make this vegan?

Yes! Skip the Parmesan or use a plant-based alternative, and replace cream with coconut milk, cashew cream, or oat cream.

Q2: What type of white beans work best?

Great options include:

  • Cannellini (creamy and large)
  • Navy beans (smaller, softer)
  • Great Northern beans (balanced texture)

Q3: Can I add protein?

Absolutely. Try:

  • Cooked chicken (for non-vegetarian)
  • Tofu cubes or tempeh (for vegan)
  • Lentils for an extra plant-based boost

Q4: How do I store leftovers?

  • Refrigerate in an airtight container for up to 4 days
  • Reheat in oven or microwave
  • Add a splash of broth if it dries out

Q5: Can I freeze it?

Yes, but for best texture:

  • Freeze before baking
  • Thaw overnight in fridge and bake fresh
  • If already baked, reheat covered to prevent drying

Q6: What vegetables can I swap in?

Very flexible! Try:

  • Carrots
  • Cauliflower
  • Eggplant
  • Mushrooms
  • Spinach (add at the end)

Q7: How do I make it gluten-free?

Use gluten-free breadcrumbs or skip topping and sprinkle crushed nuts or seeds instead.

Q8: What can I serve with it?

  • Garlic bread
  • Simple green salad
  • Rice or quinoa

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