White Bean Salsa Verde Dump and Go Casserole
Apr 13, 2024
White Bean and Salsa Verde Casserole
Makes: 6-8 servings • Total Time: 1 hour 20 mins • FODMAP rating: medium
Introducing our effortless yet flavorful dump and go White Bean and Salsa Verde Casserole! Bursting with veggies and a kick of heat, this recipe is super easy and great to feed a group on a busy night. I have also added about 2 tablespoons of taco seasoning to this recipe and that adds a yummy flavor too if you want to try it out.
Ingredients
2 cups veggie broth
1 cup salsa verde
8 oz canned green chilis
1 cup frozen corn
1 can Hominy (optional)
2 cans white beans
1/2 red onion, diced
1 cup uncooked brown rice
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon oregano
Optional toppings: cilantro, red salsa, tomatoes, dairy free cheese or sour cream, avocados
Instructions
Preheat the oven to 375F. Mix the vegetable broth, and salsa verde, and spices together in a medium pot and bring to a boil over high heat.
While the veggie broth is cooking, add all other ingredients to a casserole dish.
Add the broth and mix well.
Cover tightly with aluminum foil and cook for 1 hour, 15 mins. (if using white rice, this dish will cook in about 45 mins and will require 1/4 cup less broth)
Remove from the oven and top with your choice of toppings.
* To lower the FODMAP rating, omit onions and garlic powder
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