Simple Dump-and-Bake White Bean & Pesto Casserole 🎉🌿🧀
1. Introduction
If you’re searching for an easy white bean casserole recipe that’s both hearty and flavorful, then our dump-and-bake white bean pesto casserole is perfect for you. This simple pesto casserole requires minimal prep and delivers maximum taste, making it an ideal weeknight dinner or meal prep option. Packed with wholesome ingredients and a vibrant basil pesto flavor, this dish will soon become a staple in your cooking repertoire.
2. Ingredients for the White Bean & Pesto Casserole
- 2 cans (15 oz each) of white beans, drained and rinsed
- 1 cup of basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
3. How to Make the Easy White Bean Casserole with Pesto
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). Grease a baking dish with a little olive oil to prevent sticking.
Step 2: Combine Main Ingredients
In a large mixing bowl, dump the drained white beans, basil pesto, cherry tomatoes, half of the mozzarella cheese, and grated Parmesan. Season with salt and black pepper, then stir everything together until well combined.
Step 3: Transfer to Baking Dish
Pour the bean mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining mozzarella cheese on top for that gooey, cheesy finish.
Step 4: Bake
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
Step 5: Serve
Once baked, sprinkle fresh basil leaves over the casserole for a burst of flavor and color. Serve hot and enjoy your delicious white bean pesto casserole.
4. Storage Tips for Leftover White Bean & Pesto Casserole
Allow the casserole to cool completely before storing. Transfer leftovers to an airtight container and keep in the refrigerator for up to 3 days. To reheat, microwave individual portions or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
5. Serving Suggestions for the Pesto White Bean Casserole
This easy white bean casserole recipe pairs beautifully with crusty bread or a crisp side salad. For an extra protein boost, serve alongside grilled chicken. You can also top it with extra Parmesan or fresh herbs for added flavor.
6. Frequently Asked Questions About the White Bean & Pesto Casserole
Can I use a different type of cheese?
Yes! Feel free to swap mozzarella for Monterey Jack or cheddar. Vegan cheese options can also be used for a plant-based version.
Is this casserole suitable for vegetarians?
Absolutely! It contains only plant-based ingredients and cheese, which is vegetarian-friendly.
Can I prepare this dish ahead of time?
Yes, assemble the casserole up to a day in advance, cover, and refrigerate. Bake when you’re ready to serve.
What is the approximate preparation time?
The entire process takes around 40 minutes — including prep and baking — making it an easy white bean casserole recipe for busy evenings.
7. Kitchen Tools that You Might Need for This Recipe
- Ninja SLUSHi Pro RapidChill Drink Maker: Perfect for preparing fresh pesto quickly and efficiently, enhancing your flavor experience.
- Fullstar Ultimate Veggie Prep Master: Makes chopping cherry tomatoes and herbs a breeze, saving time and effort.
- Crock-Pot Family-Size Slow Cooker: Ideal for making homemade pesto in bulk or keeping leftovers warm.
- CAROTE Premium 16pc Nonstick Cookware Set: Ensures easy and even baking with excellent heat distribution.
8. Conclusion
Our dump-and-bake white bean pesto casserole showcases how simple ingredients can come together to create a flavorful and satisfying dish. With its minimal prep, vibrant flavors, and versatile serving options, this easy white bean casserole recipe is sure to become a go-to in your household. Try it today and enjoy a delicious, simple pesto casserole that anyone can make!
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Simple Dump-and-Bake White Bean & Pesto Casserole
Discover the delicious and easy White Bean & Pesto Casserole, a wholesome dump-and-bake recipe perfect for quick weeknight dinners. Combining creamy white beans, vibrant basil pesto, and melty cheese, this hearty casserole is simple to prepare and packed with flavor. Ideal for busy families and meal preppers seeking a vegetarian-friendly, nutritious dish that everyone will love.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 2 cans (15 oz each) of white beans, drained and rinsed
- 1 cup of basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Start by preheating your oven to 375°F (190°C). Grease a baking dish with a little olive oil to prevent sticking.
- In a large mixing bowl, dump the drained white beans, basil pesto, cherry tomatoes, half of the mozzarella cheese, and grated Parmesan. Season with salt and black pepper, then stir everything together until well combined.
- Pour the bean mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining mozzarella cheese on top for that gooey, cheesy finish.
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
- Once baked, sprinkle fresh basil leaves over the casserole for a burst of flavor and color. Serve hot and enjoy your delicious white bean pesto casserole.
Notes
- Allow the casserole to cool completely before storing.
- Transfer leftovers to an airtight container and keep in the refrigerator for up to 3 days.
- Reheat by microwaving individual portions or baking in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner, Vegetarian, Easy Recipes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 20 mg
