Creamy Lemon Parmesan Spinach and White Beans Casserole
The zesty brightness of lemon balances the creamy parmesan sauce, while the beans add heartiness and the spinach brings freshness—creating a perfectly balanced, satisfying, and flavorful baked dish.
Time
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4 servings
Ingredients
Main Base
2 cans (15 oz / 425 g each) white beans (cannellini or navy), drained and rinsed
3 cups fresh spinach (or 1½ cups frozen, thawed and drained)
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon olive oil
Creamy Lemon Parmesan Sauce
1 cup milk (or unsweetened plant-based milk)
½ cup heavy cream (or coconut cream for dairy-free option)
½ cup grated Parmesan cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 tablespoon all-purpose flour (or cornstarch for gluten-free)
Salt and black pepper, to taste
Topping
¼ cup grated Parmesan cheese
¼ cup breadcrumbs (optional for a crispy topping)
1 teaspoon olive oil
Instructions
Step 1: Prepare the Base
1. Preheat oven to 190°C (375°F).
2. Heat olive oil in a large skillet over medium heat.
3. Sauté chopped onion for 3–4 minutes until softened.
4. Add garlic and cook for 1 minute until fragrant.
5. Add spinach and cook until wilted (or heated through if using frozen).
Step 2: Make the Creamy Lemon Parmesan Sauce
1. Sprinkle flour into the skillet and stir for 1 minute to form a light roux.
2. Slowly pour in milk and cream, whisking continuously to avoid lumps.
3. Add Parmesan cheese, lemon juice, lemon zest, and Dijon mustard.
4. Cook for 3–5 minutes until the sauce thickens.
5. Season with salt and pepper to taste.
Step 3: Combine and Assemble
1. Add white beans to the creamy spinach mixture and stir gently.
2. Transfer the mixture to a greased baking dish.
Step 4: Add Topping
1. In a small bowl, mix breadcrumbs, Parmesan cheese, and olive oil.
2. Sprinkle evenly over the casserole.
Step 5: Bake
1. Bake for 20–25 minutes until bubbly and golden on top.
2. Let rest for 5 minutes before serving.
Notes and Tips
Bean Options: Cannellini beans are creamy and ideal, but great northern or navy beans also work well.
Extra Creaminess: Add a bit of cream cheese or ricotta for a richer texture.
Make It Vegan: Use plant-based milk, vegan parmesan, and skip heavy cream or use coconut cream.
Add Protein: Toss in cooked chicken or tofu for extra protein.
Serving Idea: Pair with crusty bread or a fresh salad for a complete meal.
Frequently Asked Questions
Q: Can I freeze this dish?
A: Yes, but the texture may slightly change due to the creamy sauce. Freeze before baking for best results.
Q: What can I use instead of Parmesan?
A: Pecorino Romano or a vegetarian hard cheese works well.
Q: Can I add pasta?
A: Absolutely! Mix in cooked pasta to turn it into a hearty baked pasta dish.
Q: Is this recipe gluten-free?
A: Use cornstarch instead of flour and skip breadcrumbs or use gluten-free ones.
Nutritional Information
Calories: 320 kcal
Protein: 15 g
Fat: 16 g
Saturated Fat: 7 g
Carbohydrates: 28 g
Sugar: 4 g
Fiber: 8 g