White Bean, Tomato, and Spinach Gratin

5
Total Time
1 hr 3 min
Prep
18 min
Cook
45 min
Serves
6
Difficulty
Easy
A layer of crunchy breadcrumbs tops this vegetarian casserole. Rosemary and dry white wine add fabulous flavor.

Ingredients

cooking spray

2 spray(s)

olive oil

2 tsp, extra virgin

uncooked onion(s)

2 large, thinly sliced

kosher salt

2 tsp, divided

minced garlic

2 tsp

white wine

¼ cup(s), dry

canned cannellini beans

38 oz, rinsed and drained

canned diced tomatoes

30 oz, drained

fresh spinach

5 oz, baby leaves

rosemary

2 tsp, fresh, minced

fresh lemon juice

1½ tsp

unsalted butter

2 Tbsp

panko breadcrumbs

1 cup(s)

grated Parmesan cheese

¼ cup(s)

Instructions

  1. Preheat oven to 375°F. Coat a 10- X 6-inch glass casserole dish with cooking spray.
  2. Heat oil in a large nonstick skillet over medium heat. Add onions and 1 teaspoon salt; cook, stirring frequently, until softened and onions begin to brown, about 15 minutes. Stir in garlic; cook for 1 minute. Stir in wine; cook until evaporated. Add beans, tomatoes, spinach, rosemary, and lemon juice; cook, stirring occasionally, until heated through and spinach has wilted, about 1 to 2 minutes. Spoon mixture into prepared dish; set aside.
  3. Microwave butter in a large microwave-safe bowl until melted. Add bread crumbs, cheese and remaining 1 teaspoon salt; stir until completely combined. Spoon crumb mixture over bean mixture; bake, uncovered, until browned and bubbly, about 20 to 25 minutes. Yields 1/6th of casserole per serving.

Notes

Make this vegan by swapping in your favorite vegan cheese and butter substitutes. You could also make this dish in individual ramekins for a pretty presentation and easy portion control.

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