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Bean, Vegetable and Basil Casserole
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Bean, Vegetable and Basil Casserole

Full of flavor this comforting casserole is healthy for you and full of veggies!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: main
Cuisine: American
Keyword: Bean, Vegetable and Basil Casserole
Servings: 4 Servings
Calories: 300kcal
Author: Sarah Hayes

Ingredients

  • 1/2 cup sun dried tomatoes
  • 1 white onion , chopped
  • 1 red bell pepper , chopped
  • 1 zucchini , diced
  • 2 garlic cloves , minced
  • 2 Tablespoons fresh basil , chopped (measure after chopping)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon red pepper flakes
  • 15 ounces can quartered artichoke hearts , drained and chopped
  • 15 ounces cannellini (white kidney beans) , rinsed and drained
  • 4 cups fresh spinach , loosely packed
  • 1/2 cup Panko , gluten-free if needed
  • 3 Tablespoon vegan cheese , (vegan feta, dairy free mozzarella shreds or homemade mozzarella

Instructions

  • Preheat oven to 375 degrees.
  • Line a rimmed baking pan with parchment paper or a silpat mat. Place breadcrumbs in single layer on pan, sprinkle with 1/8 tsp of garlic salt. Toast panko breadcrumbs 3 - 5 minutes. Watch closely so they don't burn. Remove from oven and set aside.
  • Spray 1.5 quart casserole dish with non stick spray, set aside.
  • Put sun dried tomatoes and enough hot water to cover them in a bowl. Let stand for about 10 minutes in hot water. Drain and chop.
  • Spray skillet with nonstick spray and set over medium heat. Add onion, bell pepper, garlic, zucchini, artichoke, salt and red pepper flakes. Cook and stir until vegetables are tender, about 6 - 8 minutes.
  • Stir in chopped basil and 1/2 tsp garlic salt.
  • Add spinach in batches until wilted.
  • Add beans and tomatoes and optional vegan cheese.
  • Spoon into baking dish bake until hot 25 minutes.

Notes

Nutrition

Calories: 300kcal