Vegetable and Bean Casserole
A hearty, colorful casserole packed with tender vegetables and creamy beans in a light, herby sauce. This one-dish comfort food bakes up golden and bubbly, perfect for a cozy weeknight dinner. Serve it as a satisfying main or a generous side.
For 4 servings
- prep
Preheat the oven and prep the vegetables.
1.Preheat oven to 375°F (190°C).2.Dice the onion, carrot, zucchini, bell pepper, and tomato into small, even pieces.3.Mince the garlic cloves. - saute · ~11 min
Sauté the aromatic base.
1.Heat olive oil in a large skillet over medium heat.2.Add diced onion and carrot; cook until softened, about 5 minutes.3.Stir in minced garlic, zucchini, and bell pepper; cook for another 4 minutes.4.Add diced tomato and cook until it starts to break down, about 2 minutes. - mix · ~3 min
Create the creamy sauce in the pan.
1.Sprinkle flour over the vegetables and stir constantly for 1 minute to cook the flour.2.Gradually pour in the milk while stirring to avoid lumps.3.Add thyme, oregano, salt, and black pepper. Bring to a gentle simmer until the sauce thickens slightly, about 2 minutes.TIPDon't skip cooking the flour for a minute; it removes the raw flour taste. - mix
Fold in the cooked beans.
1.Gently fold the cooked kidney beans and cannellini beans into the vegetable mixture.2.Stir until everything is evenly coated in the sauce.3.Remove the skillet from the heat. - assemble
Transfer to the baking dish and add toppings.
1.Spoon the casserole mixture into a greased baking dish, spreading it evenly.2.Sprinkle shredded cheddar cheese and breadcrumbs over the top. - bake · ~25 min
Bake until golden and bubbly.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
TIPLet the casserole rest for 5 minutes after baking; it will cut and serve much more neatly. - garnish
Garnish with fresh parsley and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables into small, uniform dice so they cook evenly and blend into the casserole.
- 2If using canned beans instead of dried, drain and rinse them well to remove excess sodium.
- 3Let the casserole rest for 5 minutes after baking; it will cut and serve much more neatly.
- 4For a golden, extra-crispy topping, broil the casserole for the last 1–2 minutes.
- 5Make ahead: assemble the casserole, cover, and refrigerate up to 24 hours before baking.
- 6Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the oven or microwave.
Adapt it for your goals.
Vegan
Replace the milk with unsweetened oat or soy milk, use dairy-free shredded cheese, and swap the breadcrumbs for panko mixed with a little olive oil.
gluten freeGluten-free
Substitute the all-purpose flour with a gluten-free all-purpose blend, and use gluten-free breadcrumbs (or crushed rice crackers) for the topping.
high proteinHigh-protein
Add 200g of cooked diced chicken or turkey breast along with the beans, and use low-fat milk to keep the sauce light but protein-packed.
spicySpicy
Sauté a diced jalapeño or a pinch of red pepper flakes with the garlic, and use pepper jack cheese instead of cheddar for a mild heat kick.
low oilLow-oil
Use a non-stick skillet and water-sauté the onions and carrots (adding 1 tablespoon of water at a time) instead of olive oil, and omit the cheese topping or use a light sprinkle of nutritional yeast.
Why this is on our healthy list.
High in Plant-Based Fiber
Kidney and cannellini beans, along with carrots and zucchini, provide a generous amount of dietary fiber, supporting digestion and promoting a feeling of fullness.
Rich in Antioxidants
Tomatoes, bell peppers, and carrots supply vitamins A and C, as well as lycopene and beta-carotene, which help protect cells from oxidative stress.
Good Source of Vegetable Protein
Both types of beans contribute plant-based protein, making this casserole a satisfying option for vegetarians or anyone looking to reduce meat consumption.
Low in Saturated Fat
With only a small amount of cheese and olive oil, this dish is naturally low in saturated fat, supporting heart health when enjoyed as part of a balanced diet.
Frequently asked questions
Yes, you can substitute 1 can (about 200g drained) of each bean for dried. Just drain and rinse them well before adding, and reduce the total prep time significantly.
