Description
This simple white bean and pesto bake is a great “dump and bake” casserole that only takes a few minutes to assemble. It’s perfect for a busy weeknight meal!
Ingredients
Vegetable Broth:
2 cups
Long Grain Brown Rice:
1 cup
Cannellini Beans (rinsed and drained):
1 (15 oz) can
Pesto:
1/3 cup (plus more for topping, if desired)
Salt:
1/4 teaspoon
Cherry Tomatoes (halved):
2 1/2 cups
Panko Crumbs:
1/2 cup
Grated Parmesan Cheese:
1/4 cup
Instructions
- Preheat the oven to 375 degrees. Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
- Carefully pour the hot broth over the ingredients and stir to combine.
- Cover the dish tightly with foil and bake for 60-65 minutes.
- Remove the foil carefully and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
- Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown. Top with additional pesto, if desired.
