white bean casserole
Serves 4
5 mins prep
40 mins cook
45 mins total
There's nothing quite as exciting as a dump-and-bake recipe, especially when it's high in protein and fiber like this white bean casserole. It's creamy, dreamy, and so, so easy to make with just a handful of ingredients. This high-protein dinner packs in 31 grams of protein compared to just 15g in other similar recipes.
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Preheat the oven to 400 degrees. Prep your leeks, garlic, and kale.
In a square casserole dish, add the 2 cans white beans, 1 leek, 1 pound orzo*, 4 cloves garlic, 1 tsp salt, 3/4 tsp pepper and red pepper flakes, the zest from the lemon, and kale stems. Mix to combine. Then add 2 ½ cups chicken bone broth and stir to coat. Use the back of a spoon to push down the orzo into the broth so it's fully coated. Cover with foil and bake for 20 minutes. Then remove foil and bake for another 10-15 minutes or until the liquid is absorbed.
See notes on orzo cook times!
When you remove the dish from the oven, use a mitt to hold it and carefully stir in the kale leaves, juice from half a lemon, 1/2 c heavy cream, and 2 tbsp italian cheese blend. Optional to leave out the Italian cheese or just top it with it. Once the kale leaves have wilted and softened, serve!
