Tomato and White Bean Casserole

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This panzanella-inspired Tomato and White Bean Casserole is the perfect side dish or light lunch or dinner for warming weather. It’s bursting with fresh flavor from cherry tomatoes and shallots, mixed between layers of crunchy toasted bread, and topped with a nutty cashew parmesan and a caper gremolata. 
Prep 20 minutes
Cook 40 minutes
Total 1 hour
5 from 108 votes

When warmer weather is on the horizon, I love introducing lighter dishes into the rotation, like this Tomato and White Bean Casserole. Think of it as a panzanella salad but in casserole form (panzanella is an Italian tomato and bread salad). It’s refreshing and won’t weigh you down, but it’s still satisfying and not quite a full summer recipe.

Bursting with fresh flavor from cherry tomatoes, shallots, basil, parsley, and capers, it features layers of flavor and textural complexity. It makes a fabulous side dish, but thanks to the addition of white beans, it’s substantial enough to be served for lunch or dinner.

tomato and white bean casserole with spoon dug in

Why you’ll love this recipe

Light but satisfying. If you’re craving recipes that are a little lighter as we head into spring, this is a great option. It’s light and fresh, but more substantial and satisfying than a panzanella salad (its inspiration).

If you’re looking for another recipe that brings the freshness of spring in a cozy package, you gotta check out this Savory Asparagus Galette with Ricotta. Or, for a salad that’s light and fresh but satisfying, try this Pearl Couscous and Lentil Salad. Or if you’re just trying to figure out that can of white beans, check out this round-up of delicious bean recipes.

Layers of fresh flavor. We start with a layer of sweet cherry tomatoes, mild and subtly sweet shallots, and earthy thyme, which get baked together with white beans and toasty bread. Then they’re covered with a nutty cashew parm and an herby caper gremolata, which brings the brininess of capers, the pungent sharpness of raw garlic, and the herbaceous zip from fresh basil and parsley. So much goodness!

Textural contrast. A dish with varying textures is always a win in my book. Here, the top pieces of bread get golden and crunchy, whereas the pieces submerged in the casserole get softened and melt into the background. The cherry tomatoes remain juicy, some of them retain their shape while others wrinkle up into caramelized goodness. And the cashew parm covers everything with a subtle crunch.

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For a summer casserole that has all kinds of crispy textural goodness, be sure to bookmark this Crispy Zucchini and Corn Casserole.

closeup of tomato and white bean casserole with fresh basil

How to make this Tomato and White Bean Casserole

Cut the bread into 3/4-inch (2 cm) cubes. Toss with extra virgin olive oil and lightly sprinkle with salt. Bake at 350°F (176°C) for 10 minutes.

bread cubes tossed with olive oil on sheet pan

Slice the cherry tomatoes or grape tomatoes. Plating them on a pretty tray is not necessary but makes for a nice photo.

platter of sliced rainbow cherry tomatoes

Add the sliced tomatoes and shallots to a very large bowl, separating the shallots into rings as much as possible.

Add the chopped garlic, thyme leaves, and white beans to the tomato-shallot mixture. Drizzle in extra virgin olive oil and season with salt and pepper. Add the toasted bread cubes to the tomato-shallot mixture and toss to combine.

Transfer the mixture to a 3-quart/3-liter baking dish.

Bake at 350°F (176°C) for 35 to 40 minutes until the tops are golden brown.

Meanwhile, make the Cashew Parm. Add the cashews, nutritional yeast, salt, and extra virgin olive oil to a food processor.

Pulse the Cashew Parm mixture repeatedly until fine and crumbly (pulse, not blend).

Meanwhile, make the Caper Gremolata with the basil, parsley, garlic, capers, and flaky salt.

Finely chop the parsley and basil. Grate the garlic on top of the herbs, and chop the capers into the mixture. Sprinkle with flaky salt.

Top the casserole with the Cashew Parmesan. Place the pan under the broiler for a few minutes until nicely browned.

Allow to cool slightly, then top with the Caper Gremolata.

Substitutes for this Recipe

Cherry Tomatoes? Grape tomatoes work great. Regular tomatoes do not (too watery).

Fresh Thyme? You can substitute the 1 tablespoon thyme leaves with 1 teaspoon dried thyme, or simply omit it.

Cannellini Beans? You can easily substitute a smaller white bean, such as navy beans or Great Northern Beans.

tomato and white bean casserole with serving on a ceramic plate

Expert Tips

If you’re cooking for 1 or 2 or don’t want leftovers, you can easily halve this recipe and bake it in an 8×8-inch (20×20 cm) pan.

You won’t need to use all of the Cashew Parm when you first sprinkle it on the top of the casserole (I used 1/2 to 2/3 of it). Not to worry though because it has a great shelf life (store in an airtight container at room temperature or in the fridge for several weeks). You can sprinkle it on salads, soups, roasted veggies, beans or lentils, or anywhere you want a nutty crunch. You can also sprinkle more of it on top of the casserole when reheating leftovers (see below).

Don’t skip the caper gremolata! The capers add an occasional salty, briny bite that is lovely with the tomatoes and shallots. The fresh herbs bring a lot of bright zippiness and complexity to this dish. And the raw garlic peppers this dish with the occasional sharp bite.

flatlay closeup of tomato and white bean casserole

Frequently Asked Questions

What kind of bread should I use for this casserole?

I recommend visiting your local bakery or the bakery department of your grocery store and picking a soft but sturdy loaf of freshly baked bread. I’ve used a soft loaf of Italian bread and French bread (not a baguette).
I’d advise against something already crunchy and chewy like sourdough. I initially tried it with sourdough and some of the pieces were too crunchy to chew.

How can I make this recipe nut-free?

Substitute the cashew parm with toasted breadcrumbs. It’s more bread, sure, but it provides that irresistible crunchy topping we’re looking for.

How do you store and reheat leftovers?

Store leftovers in an airtight container in the fridge. When reheating, transfer to a shallow, oven-safe baking dish and top with leftover cashew parm. Bake at 350°F (176°C) for 12-15 minutes, until heated through.

I hope you give this Tomato and White Bean Casserole a try! If you do, please leave a rating and review below with your feedback and tag me on Instagram with your remakes :)

closeup tomato and white bean casserole with fresh herbs

Tomato and White Bean Casserole

5 from 108 votes
This panzanella-inspired Tomato and White Bean Casserole is the perfect side dish or light lunch or dinner for warming weather. It’s bursting with fresh flavor from cherry tomatoes and shallots, mixed between layers of crunchy toasted bread, and topped with a nutty cashew parmesan and a caper gremolata. 
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Cuisine: Italian-Inspired
Diet Vegan
Serving size: 8 to 10, as a side

Ingredients

  • 10 ounces (285g) of soft but sturdy rustic bread*
  • Extra virgin olive oil
  • Kosher salt
  • 2 pounds (900g) cherry tomatoes or grape tomatoes, sliced in half
  • 5 medium shallots (6-7 ounces or 170-200g), peeled and sliced into rings
  • 4 garlic cloves, chopped
  • 1 tablespoon fresh thyme leaves**
  • 2 (15-ounce/425g) cans of cannellini beans***, drained and rinsed
  • Freshly cracked black pepper

Cashew Parm****

  • ½ cup (70g) raw cashews
  • 2 tablespoons nutritional yeast
  • ½ teaspoon kosher salt
  • ½ teaspoon extra virgin olive oil

Caper Gremolata

  • ¾ cup (9g) Italian flat-leaf parsley leaves
  • ½ cup (7-8g) fresh basil leaves
  • 2 large garlic cloves, left whole and peeled
  • 2 tablespoons capers, drained
  • Flaky or coarse sea salt

Instructions

  • Preheat the oven to 350F°/176°C. Chop the bread into ¾-inch (2 cm) cubes and transfer to a rimmed baking sheet. Drizzle 1 ½ tablespoons of extra virgin olive oil and lightly sprinkle with salt, and toss to coat. Bake in the oven for 10 minutes, until lightly golden but not too hard.
  • Meanwhile, in a very large bowl (the largest bowl you have), combine the tomatoes, and shallots. Separate the shallots into individual rings as much as possible. Add the garlic, thyme leaves, and beans. Drizzle the mixture with 2 tablespoons of extra virgin olive oil and season with 1 ½ teaspoons of kosher salt and lots of freshly cracked black pepper. Toss well to combine.
  • Add the baked bread cubes to the mix and gently toss to ensure the bread cubes are coated and well combined. Transfer the tomato mixture to a 3-quart/3-liter baking dish (I used a 13×9" pan).
    NOTE: if your bowl isn’t big enough to hold the bread cubes, transfer the tomato-shallot mixture to the baking dish, then mix in the bread.
  • Bake the casserole in the preheated oven at 350°F/176°C for 35 to 40 minutes, until the top bread pieces are golden and crunchy.
  • Meanwhile, make the Cashew Parmesan. Add the cashews, nutritional yeast, 1/2 teaspoon kosher salt, and 1/2 teaspoon extra virgin olive oil to a food processor. Pulse repeatedly in 1 second bursts until the mixture has a fine, crumbly texture, somewhat similar to grated parmesan (do not continuously blend, or you’ll end up with cashew butter).
  • Meanwhile, make the Caper Gremolata. Finely chop the parsley and basil together. Using a microplane, grate the garlic directly over the parsley and basil (or mince the garlic with a knife). Add the capers on top, and chop everything together until well combined. Sprinkle with a bit of flaky or coarse sea salt.
  • Remove the casserole pan from the oven. Using oven mitts, arrange an oven rack for the broiler (but don't position it too close to the flame) and set your broiler to a low heat.
  • Sprinkle a generous layer of Cashew Parmesan on top of the baked dish and put it under the broiler for a couple minutes until the topping is nicely browned, but keep an eye on it to prevent burning.
    NOTE: For reference, my maximum broiler temperature is 550°F/288°C, so I set it to 500F/260°C and broiled for about 60 to 90 seconds, then reduced the heat to 475°F/245°C and broiled for another 30 to 60 seconds.
  • Allow the casserole to cool for 10 minutes, then evenly sprinkle the top with the Caper Gremolata. Finish the casserole with a few drizzles of extra virgin olive oil and a light sprinkle of flaky or coarse sea salt.

Notes

* See the “Frequently Asked Questions” section for bread recommendations 
** If fresh thyme isn’t available, use 1 teaspoon dried thyme or omit. 
*** You can also use smaller white beans, such as navy beans or Great Northern beans. 
****You’ll likely use about ½ to ⅔ of this Cashew Parm. See the “Tips” section on storing and using leftovers. 

Calories: 390kcal | Carbohydrates: 46g | Protein: 13g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 514mg | Potassium: 514mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1115IU | Vitamin C: 37mg | Calcium: 103mg | Iron: 5mg

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140 comments on Tomato and White Bean Casserole

  1. Myra D.

    5 stars
    What a wonderful explosion of flavours! Husband and I loved this, with our homegrown cherry tomatoes and homemade sourdough bread, truly divine.
    This week I am making this for guests, so I will prep most of it. But I need a gluten free diet into account. I found gluten free bread, so I hope that will be flavorful enough.
    This recipe served as a main meal for 3 of us, so I will increase the amounts when we are with 4 :))

    1. Kaitlin @ Rainbow Plant Life

      We’re over the moon to hear everyone enjoyed the recipe, Myra. Thanks for your kind words!

  2. Leah

    5 stars
    5 stars from 2 non-vegans! Such depth of flavour!! Always enjoy your recipes!

    1. Kaitlin @ Rainbow Plant Life

      Woohoo, thanks for the awesome review, Leah!

  3. Gillian Liversedge

    5 stars
    Oh wow, this is lovely! I’ve just made this and will definitely make it again. I didn’t have any parsley so just used basil for the gremolata, and it was still fine. Really, really tasty! Thank you

    1. Kaitlin @ Rainbow Plant Life

      Hi Gillian, thank you so much for your kind review!

  4. Christine C.

    5 stars
    Seriously good. One of my favorites of your recipes. I actually added chunks of zucchini in it as well for some extra veg. Delicious! This will be going into my regular rotation. Thanks Nisha!!

    1. Kaitlin @ Rainbow Plant Life

      We appreciate your feedback and support, Christine. Thank you for leaving a review!

  5. Carolyn

    5 stars
    Delicious! Simple concept, restaurant worthy result! Please forgive my recipe mangling – I have to shortcut everything. I skipped the parm and made the breadcrumbs while the other casserole ingredients baked. This sacrificed some of the texture, as the croutons were a little too crispy but less kitchen time is worth it to me, and one of my vegans eats everything with naan no matter what carbs are in the dish. THE GREMOLATA IS WONDERFUL! My relationship with fresh herbs is new and rocky, but I was looking for a good use of capers and the raw garlic sounded good. I went a little light on the herbs but next time I won’t, as this is probably the best garnish/dish combo I have ever eaten! Thank you Nisha!

    1. Kaitlin @ Rainbow Plant Life

      Hi Carolyn, thanks for the lengthy review! So cool to learn the casserole was a huge hit with everyone :) And as for fresh herbs, I can personally say they’re my favorite part of many dishes- I think you’ll warm up to them!

  6. Seth

    5 stars
    Really tasty for the amount of effort for this recipe! I did use plum/roma tomatoes and I cut them a little smaller into eighths, they held their shape great in the oven so I guess that’s a good subsitute for the cherry tomatoes :)

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Seth! It’s great to hear that substitute turned out well :)

  7. Madeline

    5 stars
    This recipe is AMAZING. I have been eyeing it for about a week wanting to try it, and I’m so glad I finally did. I’ve never made anything so simple that tasted so complex and had such depth!! This will become a staple in my house for sure. Thank you so much for this!

    1. Kaitlin @ Rainbow Plant Life

      We’re over the moon to hear you enjoyed the recipe, Madeline. Thanks for your kind words!

  8. Sigal Mona

    Oh boy! Wish o could post a picture! This casserole is as beautiful as it is mind blowingly delicious. I used store bought vegan Parmesan instead of the home made.
    This recipe deserves more than 5 stars!

    1. Kaitlin @ Rainbow Plant Life

      Hi Sigal, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  9. Helga

    5 stars
    This was yummy. I served it as a main dish with a green salad. I will definitely make this again.

    1. Kaitlin @ Rainbow Plant Life

      Sounds yummy indeed, Helga! Thanks for sharing :)

  10. Lee

    5 stars
    This came to my inbox today and I decided to try it right away. It was truly amazing! I used a bit of an onion as I didn’t have shallots and used dried beans that I cooked in the Instant Pot, according to Nisha’s directions from her cookbook. I also had some Pecan Parmesan that I had (instead of the Cashew). I was so surprised about the depth of flavours, especially given that there are minimal spices. Will definitely make this delicious dish again! Have already shared it :)

    1. Kaitlin @ Rainbow Plant Life

      We appreciate your feedback and support, Lee. Thank you for leaving a review!

  11. Sarah

    If I prepare this for an event where we wouldn’t eat 1-2 hours after baking, is there a chance the bread will become too soggy? Curious whether serving immediately is important? Thanks!!

    1. Kaitlin @ Rainbow Plant Life

      Hi Sarah, this dish is best served hot right out of the oven for the best texture and experience. The exterior of the dish lends a crispy, crunchy bread. But underneath, the bread is soft and flavorful. If you eat this warm/hot, it’s cozy and satisfying. If it sits out for a few hours, it’ll still be nice but a somewhat different experience. If you’re able to reheat it prior to serving it again, you can try baking it 350F for 12-15 minutes, or until heated through.

    2. Teresa

      Could you make ahead and pop in the oven the next day? Would like to make one for a friend as well

      1. Kaitlin @ Rainbow Plant Life

        Hi Teresa, yes you could do this. The bread is best fresh, so if possible I’d recommend prepping all of the ingredients the day before: tomato white bean mixture, cashew parm, and gremolata separately and then doing step 1 on the day of (you can cut the bread into cubes the day before, and store them in an airtight container).

        If you want to cut down on that extra 10 minutes of cook time, you can store the cooked casserole in an airtight container in the fridge. When reheating, transfer to a shallow, oven-safe baking dish and top with leftover cashew parm. Bake at 350°F (176°C) for 12-15 minutes, until heated through.

        Hope that helped!

  12. Amy Bumpus

    5 stars
    We love this, and it smells wonderful too. I make a lot of sourdough and this is a great way to use up any bread I have left. I change up the herbs depending on what I have.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Amy! So cool you make your own sourdough- I’d love to do this myself someday!

  13. Sylvia

    How much Parmesan? Hope to make this next weekend for a get together.
    Thanks.

    1. Kaitlin @ Rainbow Plant Life

      Hi Sylvia, there are instructions for making the cashew parmesan in the recipe card. It makes about half a cup. Enjoy!

      1. Sylvia

        Hello Kaitlin.
        Thanks for your reply. I see no mention of parmesan cheese. Maybe you just call it parmesan when it’s only cashews crumbled?
        Thanks anyway.
        Sylvia

        1. Kaitlin @ Rainbow Plant Life

          Hi Sylvia, in this recipe the cashew parmesan but doesn’t contain dairy, as it’s made from cashews. Nisha created the recipe and included it in this casserole because it adds salty, fatty, umami notes that parmesan would normally add. In this case, you can see under the heading in the recipe card that the cashew parmesan ingredients include raw cashews, nutritional yeast, olive oil and salt.

          We hope that clarified things for you!

  14. Amalia

    5 stars
    Incredible recipe. Simple ingredients, but perfect flavors that go so well together. Truly addicting!

  15. sisa

    5 stars
    Definitely my favorite food. It’s an explosion of flavors.

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Sisa! We’re thrilled you love it :)

  16. Megan

    Hi,
    Do you think you can freeze leftovers to be reheated?

    1. Support @ Rainbow Plant Life

      Hi Megan, we don’t think this recipe would freeze well unfortunately :(

  17. Miri

    oh and massive THANK YOU for also putting the non-US measurements, makes your recipes so accessible

    1. Support @ Rainbow Plant Life

      Of course, Miri!

  18. Miri

    5 stars
    Simple, with basic ingredients but delicious! Just burnt the bread a liiiitle bit in the end, but nonetheless really good. Next time I´ll add even more capers :) nom

    1. Support @ Rainbow Plant Life

      Miri, So glad to hear you loved this recipe! :)

  19. nettie

    5 stars
    Just delicious…was dubious as lots of parts ..well worth the effort…👍👍👍

    1. Support @ Rainbow Plant Life

      Glad you enjoyed it, Nettie!

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