Name: Vegetarian Pizza Casserole with White Beans and Rice recipe
Ingredients: Cooked Rice: 3 cups, cooked (white or brown rice work well; about 1 cup uncooked rice yields 3 cups cooked). Leftover rice is perfect for this!; White Beans: 2 cans (15 ounces each) cannellini beans or Great Northern beans, rinsed and drained (or approximately 3 cups cooked white beans).; Olive Oil: 2 tablespoons; Yellow Onion: 1 medium, chopped (about 1 cup); Bell Peppers: 1 large (any color, or a mix), chopped (about 1 cup); Garlic: 3-4 cloves, minced; Mushrooms: 8 ounces, sliced (cremini or white button mushrooms); Pizza Sauce or Marinara Sauce: 1 jar (24-28 ounces) good quality. Choose one with robust Italian flavors.; Dried Italian Seasoning: 1 tablespoon (or a mix of dried oregano, basil, and thyme); Red Pepper Flakes: ¼ – ½ teaspoon (optional, for a little heat); Salt: ½ teaspoon, or to taste; Freshly Ground Black Pepper: ¼ teaspoon, or to taste; Shredded Mozzarella Cheese: 2 cups, part-skim or whole milk (about 8 ounces); Grated Parmesan Cheese: ¼ cup (optional, for extra flavor); Your Favorite Vegetarian Pizza Toppings (Optional but Recommended): Sliced Black Olives: ½ cup; Artichoke Hearts: ½ cup, drained and roughly chopped; Fresh Spinach or Kale: 2 cups, roughly chopped (can be wilted with veggies or added fresh under the cheese); Cherry Tomatoes: ½ cup, halved; Plant-Based Pepperoni or Sausage Crumbles: if desired

Ingredients

- Cooked Rice: 3 cups, cooked (white or brown rice work well; about 1 cup uncooked rice yields 3 cups cooked). Leftover rice is perfect for this!

- White Beans: 2 cans (15 ounces each) cannellini beans or Great Northern beans, rinsed and drained (or approximately 3 cups cooked white beans).

- Olive Oil: 2 tablespoons

- Yellow Onion: 1 medium, chopped (about 1 cup)

- Bell Peppers: 1 large (any color, or a mix), chopped (about 1 cup)

- Garlic: 3-4 cloves, minced

- Mushrooms: 8 ounces, sliced (cremini or white button mushrooms)

- Pizza Sauce or Marinara Sauce: 1 jar (24-28 ounces) good quality. Choose one with robust Italian flavors.

- Dried Italian Seasoning: 1 tablespoon (or a mix of dried oregano, basil, and thyme)

- Red Pepper Flakes: ¼ – ½ teaspoon (optional, for a little heat)

- Salt: ½ teaspoon, or to taste

- Freshly Ground Black Pepper: ¼ teaspoon, or to taste

- Shredded Mozzarella Cheese: 2 cups, part-skim or whole milk (about 8 ounces)

- Grated Parmesan Cheese: ¼ cup (optional, for extra flavor)

- Your Favorite Vegetarian Pizza Toppings (Optional but Recommended):
  - - Sliced Black Olives: ½ cup
  - - Artichoke Hearts: ½ cup, drained and roughly chopped
  - - Fresh Spinach or Kale: 2 cups, roughly chopped (can be wilted with veggies or added fresh under the cheese)
  - - Cherry Tomatoes: ½ cup, halved
  - - Plant-Based Pepperoni or Sausage Crumbles: if desired

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Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or casserole dish with olive oil or cooking spray.

1. Cook Rice (if not using leftovers): If you don’t have cooked rice on hand, prepare it according to package directions. You’ll need about 1 cup of uncooked rice to yield 3 cups cooked. Fluff with a fork and set aside.

1. Sauté Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell peppers. Sauté for 5-7 minutes, or until they begin to soften. Add the minced garlic and sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender. If you’re using fresh spinach or kale and want to wilt it, add it during the last couple of minutes of sautéing until just wilted.

1. Combine Sauce and Seasonings: To the skillet with the sautéed vegetables, add the pizza sauce (or marinara sauce), dried Italian seasoning, red pepper flakes (if using), salt, and freshly ground black pepper. Stir well to combine. Bring the sauce mixture to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld. Taste and adjust seasonings if necessary.

1. Incorporate Beans and Rice: Add the rinsed and drained white beans and the cooked rice to the skillet with the sauce and vegetable mixture. Stir gently but thoroughly until everything is well combined and the rice and beans are evenly coated with the sauce.

1. Assemble the Casserole:
  - - Spoon half of the rice, bean, and vegetable mixture into the prepared baking dish, spreading it into an even layer.
  - - Sprinkle half of the shredded mozzarella cheese (1 cup) over this layer.
  - - If using additional vegetarian pizza toppings like sliced black olives, artichoke hearts, or plant-based pepperoni, distribute half of them over the cheese.
  - - Spoon the remaining rice, bean, and vegetable mixture on top, creating the second layer.
  - - Top with the remaining shredded mozzarella cheese (1 cup).
  - - Sprinkle the grated Parmesan cheese (if using) evenly over the mozzarella.
  - - Arrange any remaining vegetarian pizza toppings decoratively on top of the cheese.

1. Bake the Casserole: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is heated through, the sauce is bubbly around the edges, and the cheese is melted, golden brown, and delicious.

1. Rest and Serve: Once baked, carefully remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to scoop and serve, and prevents burning mouths! Garnish with fresh basil or parsley if desired.

Nutrition

Serving Size: one normal portion
Calories: 450-550