Makeover Fancy Bean Casserole

Elevate your comfort food game with this Makeover Fancy Bean Casserole, a healthier, flavor-packed twist on a traditional classic. Featuring a medley of creamy cannellini beans, hearty kidney beans, and vibrant green beans, this casserole is beautifully seasoned with garlic, thyme, and a touch of paprika for a rich depth of flavor. What sets this dish apart is its irresistibly crispy topping made from panko breadcrumbs, Parmesan cheese, and fresh parsley, baked to golden perfection. Perfect as a comforting side dish or a light vegetarian main course, this recipe is easy to prepare, with just 20 minutes of hands-on prep time, and yields a wholesome crowd-pleaser that's sure to impress. Packed with fiber, protein, and bold flavors, it’s a must-try for weeknight dinners or holiday spreads.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups canned cannellini beans, drained and rinsed
• 2 cups canned kidney beans, drained and rinsed
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 cup low-sodium chicken or vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup panko breadcrumbs
• 0.25 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a medium pot of water to a boil. Add the green beans and blanch for 3-4 minutes until just tender. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

Step 5

Stir in the tomato paste, dried thyme, paprika, salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom.

Step 6

Pour in the chicken or vegetable broth and stir to combine. Let the mixture simmer for 2-3 minutes.

Step 7

Add the cannellini beans, kidney beans, and blanched green beans to the skillet. Gently fold everything together to coat the beans in the sauce.

Step 8

Transfer the mixture into a 9x13-inch casserole dish, spreading it out evenly.

Step 9

In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and chopped parsley. Sprinkle this mixture evenly over the casserole.

Step 10

Place the casserole in the preheated oven and bake for 20-25 minutes, or until the topping is golden and crisp.

Step 11

Remove the casserole from the oven and let it cool for 5 minutes before serving.

Step 12

Serve warm as a side dish or a light main course, garnished with additional parsley if desired.

Nutrition Facts

Serving size	1871.9 grams (1871.9g)

Amount per serving	% Daily Value*
Calories	1507

Total Fat 40.70g	52%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 2.70g
Cholesterol 20mg	7%
Sodium 2956mg	129%
Total Carbohydrate 224.10g	81%
Dietary Fiber 65.40g	234%
Total Sugars 26.40g
Protein 77.20g	154%

Vitamin D 0IU	0%
Calcium 850mg	65%
Iron 26mg	143%
Potassium 4619mg	98%

*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.

Source of Calories

Fat: 23.3%

Protein: 19.7%

Carbs: 57.0%