![['Close-up of white bean casserole with golden-brown top and kale pieces.', 'Side view of creamy white bean casserole featuring orzo and herbs.', 'Juicy white bean casserole in a ceramic dish, garnished with fresh greens.', 'Detailed shot of savory white bean casserole with a rich, creamy texture.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/white-bean-casserole_1_U1.webp)
white bean casserole
A hearty and flavorful casserole combining white beans, orzo, kale, and aromatic herbs, baked to perfection for a comforting meal.
Ingredients
Main ingredients
- 1 pound orzo (pasta)
- 2 ½ cups chicken bone broth
- 2 cans white beans (drained)
- 1 leek leek (thinly sliced)
- 4 cloves garlic (minced)
- 1 tsp salt
- 3/4 tsp pepper and red pepper flakes (each, omit red pepper flakes as needed)
- 5 stems Tuscan kale (leaves removed from stems, leaves diced and stems finely chopped)
- 1 whole lemon (zest and juice)
- 1/2 cup heavy cream (or half and half or similar)
- 2 tbsp italian cheese blend
Instructions
- Preheat oven to 400°F (200°C). Prepare leeks, garlic, and kale.
- In a casserole dish, combine white beans, leek, orzo, garlic, salt, pepper, lemon zest, kale stems, and 2½ cups broth. Mix well.
- Add remaining broth, press orzo down to coat, cover with foil, and bake for 20 minutes. Remove foil and bake 10-15 more minutes until liquid is absorbed.
- Stir in kale leaves, lemon juice, heavy cream, and cheese. Cook until kale softens. Serve hot.
Notes
You can omit red pepper flakes for milder flavor or skip the cheese for a dairy-free version.