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!

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This white beans and rice casserole is a simple and delicious meal, perfect for busy weeknights. Dump everything in the baking dish and pop it in the oven for a dinner that is quick to assemble! Packed with savory pesto, hearty beans, and juicy tomatoes, this dish is sure to be a hit!

Ingredients & Substitutions

  • Long grain brown rice โ€“ Youโ€™ll need long grain brown rice for this recipe. You can use long grain white rice in place of the brown rice, but you’ll need to reduce the vegetable broth to 1 1/2 cups and reduce baking time to 45-50 minutes.
  • Vegetable broth โ€“ This adds flavor and seasoning to the rice as it cooks. I like the Better than Boullion vegetable stock.
  • Cannellini beans- The beans provide protein and fiber. You can substitute them with other white beans, such as Great Northern or Navy beans, if you like.
  • Pesto โ€“ Use your favorite store-bought or homemade pesto. For a vegan option, make sure to use a dairy-free pesto. I like the vegan kale and pine nut pesto from Trader Joe’s
  • Tomatoes โ€“ Halved cherry tomatoes add extra veggies to the dish. You can use grape tomatoes or chopped regular tomatoes if needed.
  • Panko crumbs โ€“ These add a nice crunchy topping. Regular breadcrumbs can be used as an alternative.
  • Parmesan cheese โ€“ For a savory finish. Feel free to use nutritional yeast as a dairy-free substitute.

How to Make this White Bean and Pesto Bake