Roasted Vegetable & White-Bean Casserole

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If you’re looking for a simple, hearty meal that feels comforting without being heavy, this roasted vegetable and white-bean casserole is a great choice. It’s packed with colorful vegetables, creamy white beans, and fragrant herbs, all roasted together until tender and slightly caramelized. The result is a dish that works beautifully as a vegetarian main course or as a satisfying side.

This recipe is flexible, budget friendly, and perfect for weeknights. With minimal prep and a single baking dish, it’s also easy to clean up.

Prep Time: 15 minutes

Cook Time: 40–45 minutes

Total Time: About 1 hour

Servings: 4

Ingredients

2 medium potatoes, sliced ¼-inch thick

2 carrots, sliced into ¼-inch rounds

2 zucchini, sliced ¼-inch thick

1 red onion, sliced into wedges

1 cup cherry tomatoes, halved

1½ cups canned white beans (drained and rinsed)

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried rosemary (or fresh sprig for garnish)

½ tsp dried thyme

Salt and black pepper, to taste

2 tbsp grated Parmesan (optional, for topping)

Instructions

Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or casserole pan.

Prepare the vegetables by slicing all vegetables evenly to about ¼-inch thickness to ensure even roasting.

Combine in a large bowl the potatoes, carrots, zucchini, red onion, and cherry tomatoes.

Add the white beans to the bowl and gently toss to distribute evenly without mashing them.

Drizzle with olive oil and sprinkle garlic powder, rosemary, thyme, salt, and black pepper over the mixture.

Toss thoroughly until everything is well coated with oil and seasoning.

Spread evenly in the prepared baking dish in a single layer as much as possible for better browning.

Roast uncovered for 35–45 minutes, stirring once halfway through, until vegetables are tender and edges are lightly golden.

Sprinkle Parmesan over the top during the last 5 minutes of baking if using, allowing it to melt and slightly crisp.

Rest for 5 minutes before serving. Garnish with a fresh rosemary sprig if desired and serve warm.

Tips

Slice vegetables uniformly so they cook at the same rate.

Avoid overcrowding the pan to prevent steaming instead of roasting.

Use parchment paper for easier cleanup.

For crispier potatoes, soak slices in cold water for 10 minutes, then pat dry before using.

Add tomatoes halfway through roasting if you prefer them less soft.

Stir gently when mixing to keep beans intact.

Taste and adjust seasoning before baking if needed.

Use freshly grated Parmesan for better flavor and melt.

If vegetables brown too quickly, loosely cover with foil.

Let the casserole rest briefly after baking so flavors settle and juices redistribute.

Variations

Add red bell peppers for extra sweetness and color.

Mix in spinach during the last 5 minutes for added greens.

Replace white beans with chickpeas for a firmer texture.

Add crumbled feta instead of Parmesan for a tangy finish.

Stir in a spoonful of pesto before serving.

Include sliced mushrooms for an earthy flavor.

Q&A

Can I make this ahead of time?
Yes. You can prep and assemble everything earlier in the day and refrigerate until ready to bake.

Can I use fresh beans instead of canned?
Absolutely. Cook them fully before adding to the casserole.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.

Can I freeze it?
It can be frozen, though zucchini may soften more after thawing.

What type of white beans work best?
Cannellini or navy beans both work well.

Can I make it vegan?
Yes, simply omit the Parmesan or use a plant-based alternative.

How do I reheat it?
Reheat in the oven at 350°F until warmed through, or microwave individual portions.

Can I add protein?
Grilled chicken or tofu can be added for a more filling meal.

Why are my vegetables soggy?
Most likely the pan was overcrowded or oven temperature was too low.

What can I serve with it?
Serve with crusty bread, a green salad, or alongside roasted meat.

Nutrition

(Approximate per serving)

Calories: 280–320

Protein: 9–11g

Carbohydrates: 45g

Fiber: 9g

Fat: 9–12g

Sodium: Varies based on added salt and beans

This dish offers fiber from vegetables and beans, moderate protein, and healthy fats from olive oil. It’s balanced, filling, and nutrient dense without feeling overly rich.

Conclusion

This roasted vegetable and white-bean casserole proves that simple ingredients can create a deeply satisfying meal. The roasted vegetables develop natural sweetness, the beans add creaminess and protein, and the herbs tie everything together with warmth and aroma. Whether you serve it as a cozy family dinner or prepare it for meal prep during the week, it’s dependable, adaptable, and always comforting.