White Bean Casserole Recipe

If you’re hunting for a dish that’s equal parts comforting, hearty, and absolutely packed with flavor, look no further than this irresistible White Bean Casserole. This recipe is like a big, warm hug on a chilly day — loaded with creamy cannellini beans, tangy fire-roasted tomatoes, and toasty cubes of crusty bread, all bubbling together with melty mozzarella and sharp Pecorino Romano. The White Bean Casserole is simple to prepare, yet delivers layers of robust flavor and texture that’ll have you coming back for seconds.

Ingredients You’ll Need

Gathering the ingredients for this White Bean Casserole couldn’t be easier, and each one truly brings something special to the table. From the way crusty bread soaks up flavors to the punchy finish of grated Pecorino, these staples combine into something extraordinary — humble yet satisfying.

• Crusty bread (8 oz, cut into 1” cubes): Use a day-old baguette or rustic country loaf to get the perfect contrast of crispy edges and tender, flavor-soaked insides.
• Olive oil (2 tablespoons): A light drizzle brings richness and helps those bread cubes toast up to golden perfection.
• Fire-roasted diced tomatoes (14 oz can): These add a subtle smokiness and a juicy, savory backdrop to the casserole.
• Cannellini beans (14 oz can): Creamy and mild, these beans are the heart of the casserole, providing protein and substance.
• Red onion (1/4 cup, thinly sliced): Sharp and slightly sweet, the onions mellow beautifully when baked.
• Garlic (3 cloves, minced): Essential for depth — that aromatic punch makes every bite pop.
• Dried oregano (1/2 teaspoon): Just enough to infuse the dish with classic Mediterranean warmth.
• Mozzarella (1 cup, shredded): Gives you gooey, stringy cheese pulls and a creamy finish.
• Pecorino Romano (1/4 cup, grated): Adds a salty, tangy kick that balances everything else.
• Crushed red pepper, salt, and pepper (to taste): A sprinkle of each elevates the flavor and lets you control the heat.

How to Make White Bean Casserole

Step 1: Toast the Bread Cubes

Start by preheating your oven to 350 degrees Fahrenheit. Cut the crusty bread into bite-sized, one-inch cubes and spread them out on a baking sheet. Drizzle evenly with olive oil and a sprinkle of salt and pepper. Give them a gentle toss, then bake for about 10 minutes until they’re crisp and golden brown — this essential step ensures your White Bean Casserole will have that irresistible chewy-crunchy texture.

Step 2: Build the Casserole Base

Once your bread cubes are toasted, transfer them into a 9×12 casserole dish. Pour the fire-roasted diced tomatoes over the bread, then add the drained cannellini beans, thinly sliced red onion, minced garlic, and dried oregano. Mix gently so every cube and bean gets coated in that flavorful tomato juice, helping the ingredients meld into one cohesive, flavor-packed base for your White Bean Casserole.

Step 3: Add the Cheese

Evenly sprinkle the shredded mozzarella across the mixed base. Follow this with the grated Pecorino Romano for that unmistakable savory lift. The blend of these cheeses will bubble stunningly over the top, forming the kind of golden, gooey layer that makes every White Bean Casserole unforgettable.

Step 4: Bake Until Golden and Bubbling

Slide the casserole dish into your preheated oven and bake for about 20 minutes. You’re looking for the cheese to melt fully and just begin to brown in spots. As it bakes, the flavors will further meld, and the bread will soak up all those beautiful juices, giving you a perfectly satisfying, unified dish.

Step 5: Season and Serve

When you pull it from the oven, finish by showering the top with crushed red pepper, plus another pinch of salt and black pepper if you like an extra kick. Let it cool for just a few minutes — enough so you don’t burn your mouth — then scoop and serve. The aroma alone will have people circling the kitchen!

How to Serve White Bean Casserole

Garnishes

For a bit of color and extra flavor, scatter some fresh chopped parsley or basil over the top of your White Bean Casserole just before bringing it to the table. A drizzle of really good olive oil or a twist of lemon zest can take it from comfort food to showstopper with barely any effort.

Side Dishes

This White Bean Casserole is lovely as a standalone meal, but it also works beautifully alongside a crisp green salad tossed with vinaigrette, or some simply roasted veggies. If you’re feeling extra indulgent, serve it with more warm crusty bread to mop up the saucy goodness.

Creative Ways to Present

You can bake the casserole in individual ramekins for a dinner party-ready appetizer, or double the batch for a crowd and serve family style. Sometimes, I like to spoon leftovers into a shallow bowl and top with a fried or poached egg for a stunning brunch version of White Bean Casserole that always wows guests.

Make Ahead and Storage

Storing Leftovers

Leftover White Bean Casserole will keep beautifully covered in the fridge for up to three days. Store it right in the baking dish, tightly wrapped, or transfer portions into airtight containers for easy lunches throughout the week.

Freezing

If you want to make this dish in advance or end up with extra, White Bean Casserole freezes very well. Simply let the casserole cool completely, wrap it tightly (or transfer to freezer-safe containers), and freeze for up to three months. The bread will soften a bit, but the flavor remains delicious.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm individual portions in the microwave, or reheat larger amounts in a 350 degree oven, covered, until the cheese is bubbling and everything is heated through. Add a fresh sprinkle of Pecorino Romano right before serving to revive the sharpness.

FAQs

Can I use a different kind of bean?

Absolutely! While cannellini beans are creamy and just perfect here, other white beans like Great Northern or navy beans work well too. You could even mix in chickpeas for a slightly different texture and nutty flavor.

What if I don’t have fire-roasted diced tomatoes?

No worries at all! Regular diced tomatoes will still make a great White Bean Casserole. If you can, add a pinch of smoked paprika to mimic a bit of that fire-roasted flavor.

Is there a way to make this casserole vegan?

Yes! To make a vegan White Bean Casserole, simply swap out the mozzarella and Pecorino Romano for your favorite plant-based cheese alternatives. Make sure to select vegan bread as well, and you’ll have all the same comfort and flavor in each bite.

Can I assemble it ahead of time?

You can assemble the casserole through the step of mixing the bread, beans, and tomatoes, then cover and refrigerate for up to a day before baking. Add the cheese just before popping it in the oven for the best melt and texture.

What kind of bread is best?

Any rustic, crusty bread will work well, such as a day-old baguette, ciabatta, or a sourdough boule. Avoid regular sandwich bread, which tends to turn mushy instead of delightfully chewy and crisp in the White Bean Casserole.

Final Thoughts

I hope you’ll grab these simple ingredients and give White Bean Casserole a spot in your regular dinner rotation. It’s easy enough for a weeknight, but special enough for company — and it delivers flavor and comfort in every single bite. Happy cooking!

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