Rustic White Bean and Mushroom Casserole
Warm, hearty, and packed with earthy flavors, this Rustic White Bean and Mushroom Casserole is the ultimate comfort food perfect for any night of the week. Combining tender cremini mushrooms, creamy white beans, and nutrient-rich baby spinach in a luscious, thyme-scented sauce, this vegetarian casserole is as nourishing as it is flavorful. A crispy topping of golden bread crumbs (with an optional sprinkle of parmesan cheese) adds the perfect crunch, while ingredients like paprika and garlic infuse the dish with aromatic depth. Easy to prepare and ready in under an hour, this recipe is ideal for family dinners or meal prep. Serve it as a main course or a side dish paired with crusty bread or a fresh salad for a complete, satisfying meal. Perfect for those seeking a cozy, veggie-forward twist on classic casserole fare!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large (finely diced) yellow onion
- 4 minced garlic cloves
- 450 grams (sliced) cremini mushrooms
- 1 teaspoon (chopped) fresh thyme
- 1 teaspoon ground paprika
- 2 tablespoons all-purpose flour
- 480 milliliters vegetable broth
- 2 400-gram cans (drained and rinsed) canned white beans
- 100 grams baby spinach
- 100 grams bread crumbs
- 50 grams (grated, optional for garnish) parmesan cheese
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 200°C (400°F).
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Sauté the diced onion for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for an additional minute, stirring frequently.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their moisture and start to brown.
Stir in the chopped thyme and paprika, cooking for another minute to release their aromas.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the vegetable broth, stirring constantly, to create a creamy sauce. Allow the mixture to simmer for 3-4 minutes until slightly thickened.
Add the drained white beans and baby spinach to the skillet. Stir gently to combine and cook until the spinach wilts, about 2 minutes.
Season the mixture with salt and pepper to taste and transfer everything to a greased 9x13-inch casserole dish.
In a small bowl, mix the bread crumbs with the remaining 1 tablespoon of olive oil. Sprinkle this mixture evenly over the casserole.
If using, sprinkle grated parmesan cheese on top.
Bake the casserole in the preheated oven for 20-25 minutes or until the top is golden brown and crispy.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 15.0 g | 53% | |
| Total Sugars | 9.7 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 336 mg | 26% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
