Tuscan Bean Casserole

by | Updated: December 3rd, 2016

Your whole-hearted healthy eating habits may not translate well for an entire household. Not everyone is going to love spinach smoothies or cauliflower pizza crust – and can you really blame them? Unfortunately, a house divided means there’s no such thing as a menu for the masses. If you’re stuck cooking to suit a slew of taste buds, save yourself a little time (and lots of hassle) by making meals that last. This well-balanced Tuscan Bean Casserole is meant to stretch for a few days and keep you full for hours. One caveat: the rich, Italian-inspired flavors may test your willpower and have you reaching for the pinot (which, by the way, you completely deserve for trying to please everyone). 

Italian-Inspired Bean Casserole

Tuscan Bean Casserole

Vegan | Gluten free | 30-minute meal
Makes 4-6 servings


2 15-oz. cans cannellini beans
1 14.5-oz can organic diced tomatoes
6 oz. kale
1/2 white or yellow onion, diced
3 oz. sundried tomatoes
½ cup shredded mozzarella cheese (I used Daiya Foods Mozzarella Style Shreds)
1 Tbsp. olive oil
2 cloves garlic, chopped
1 tsp. dried basil
Salt and pepper to taste


  1. Preheat oven to 350 degrees F and coat a large baking dish (13” x 9”) with non-stick cooking spray.
  2. In a medium pan, saute garlic, onion and kale in olive oil. Stir frequently until onion becomes translucent and kale begins to soften, but make sure kale leaves aren’t completely wilted.
  3. Drain and rinse beans. Pour into prepared baking dish.
  4. Spread kale mixture evenly over top of beans.
  5. Drain diced tomatoes and spoon into baking dish. Sprinkle basil over top.
  6. Top off with cheese and sundried tomatoes.
  7. Bake for 15-20 minutes, or until cheese is melted and casserole is heated through.
  8. Serve with garlic bread or a simple salad and enjoy!