This Dump-and-Bake Salsa Verde & White Bean Casserole is a veggie-packed, spicy, and fuss-free recipe! You only need 8 simple ingredients to make this vegan and gluten-free main.
Tex-Mex fresh meets cozy and flavorful in this Salsa Verde & White Bean Casserole! This dump-and-bake recipe is packed with all the good stuff – colorful veggies, plant-protein, and a just little heat to keep things interesting.
INSPIRATION & INGREDIENTS
This recipe is my plant-based take on the classic “Green Chili Chicken,” with a few extras to make it a full-on satisfying main. You only need 8 simple ingredients to make this hearty and cozy recipe, and here are a few of the key components:
- Salsa Verde & Canned Green Chiles add a subtle heat and really pack in the Tex-Mex flavor. I like to make homemade salsa verde, but store-bought will work as well!
- Jackfruit in brine adds more texture than flavor, and is meant to imitate shredded chicken, while creamy White Beans add some plant-protein.
HOW TO MAKE DUMP-AND-BAKE CASSEROLE:
Like all dump-and-bake recipes, this one is quick and easy:
- Mix the salsa verde with vegetable broth, then bring it to a boil over high heat
- In the meantime, combine the beans, corn, chilis, jackfruit, and onion together in a casserole dish, then sprinkle the rice on top
- Pour the boiling broth over the casserole, cover well, then bake until the rice is fully cooked.
This casserole is delicious on it’s own, but you can also deck it out to take it to the next level – I chose to top mine with some fresh cilantro, red onion, jalapeño, and a touch of vegan shredded cheese!
If you’re looking for more dump-and-bake casserole recipes, you’ll also love this Southwestern Black Bean Casserole, this Buffalo Cauliflower and Chickpea Casserole, and this Cheesy Broccoli Rice Casserole!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
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Salsa Verde & White Bean Casserole
Prep Time: 10 Minutes- Cook Time: 60 Minutes
- Total Time: 1 hour 10 minutes
Yield: Serves 4 to 6 1x
Category: Main
Method: Oven
Cuisine: American- Diet: Vegan
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Pin RecipeDescription
This Dump-and-Bake Salsa Verde & White Bean Casserole is a veggie-packed, spicy, and fuss-free recipe! You only need 8 simple ingredients to make this vegan and gluten-free main.
Ingredients
- 1 3/4 cups (415 ml) low-sodium vegetable broth (homemade or store-bought)
- 1 cup (~ 250 g) salsa verde (homemade or store-bought)
- 8 ounces canned green chilis
- 1 cup fresh (or thawed frozen) corn
- 1 can jackfruit in brine, rinsed well and shredded*
- 1/2 small red onion, diced
- 2 cans (510 g) canned white beans, drained and rinsed; about 2 3/4 cups
- 1 cup (185 g) uncooked white rice
- Optional toppings: cilantro, dairy-free cheese, sliced jalapeños
Instructions
- Preheat the oven to 375F. Mix the vegetable broth, and salsa verde together in a medium pot and bring to a boil over high heat.
- While the liquid is heating up, spread the beans, jackfruit, corn, red onion, and green chiles across a 9×13″ pan or casserole dish, using a spatula to mix well. Sprinkle the uncooked rice on top.
- Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes.
- Remove from the oven and top with fresh cilantro, red onion, jalapeño, and/or dairy-free cheese (or serve as desired). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
Notes
- Jackfruit: to shred jackfruit, drain it from the can and rinse well with water. Use your fingers to shred the jackfruit, removing any seeds you come across. I like to thinly chop the firmer core parts and use them as well to minimize waste. Make sure to use and purchase jackfruit in brine, and not syrup! You can also leave the jackfruit out or replace it with another faux chicken substitute.
- Brown Rice: if you wish to use brown rice instead of white, preheat the oven to 400F instead and bake for 60 minutes instead of 45. I have not tested this recipe with any other grain substitutions
30 comments
Yay! Finally another great looking OIL-FREE recipe. Can’t wait to try it!
Hope you like it!
Your dump and bake recipes are my absolute favorite recipes on your blog! Can’t wait to make this!
I made this last night and it turned out so well!! I used a can of store bought Salsa Verde and a yellow onion instead of red. It was so flavorful and the white rice was cooked perfectly!
★★★★★
Can I use extra salsa for the can green chilli? it’s not sold here. Or are there any other substitutions?
Sure, or you could buy a small green chile pepper at the store and dice it up as well.
Ok so i made it with the extra salsa instead of the chilli and with the brown rice option. The meal was delicious and simple. It did take much longer than an hour, though. But every oven is different. Thanks for another great dump and bake recipe!
★★★★★
This recipe was SO GOOD. I love your dump and bake recipes and this one had such a different flavor profile. So good! Will definitely be making again.
★★★★★
This was delicious! I will definitely be making this again. I’m so happy when I find no oil recipes and especially ones that are so easy & delicious.
★★★★★
I love all your dump and bake casseroles and this is another great recipe! I made mine with brown rice and added chopped spinach when it came out of the oven and let the casserole sit covered for 10 additional minutes.
★★★★★
Pros: super easy, lots of protein
Cons: not super flavorful as is, especially if your broth is low sodium. Could definitely use more salt/seasonings.
I topped with cheese, hot sauce, red onion, jalapeños and avocado. Would definitely recommend this recipe, just would say to tweak to your flavor preferences!
★★★★
This would also make a great burrito filling!
Thanks for the review, Cadence! I used a full-sodium broth so if you are using low-sodium, you will definitely need to add additional salt to taste
This looks yummy but my household is not a fan of jackfruit. Do you have any ideas as to what I can use as an alternative for a similar texture and / or end result? Thanks! Just bought your cookbook on Amazon, BTW! Can’t wait to get it!
I have the same question as Amy. I tried with jackfruit first and although I loved the ease of the receipe and the flavors, I think I would’ve liked it even better without. I thought of adding extra firm tofu at the beginning in small chunks….would that work? any other suggestions?
Finely chopped tofu could work, or even shredded mushrooms! If you don’t like the jackfruit you can also just omit it as well 🙂
I like to use soy curls for things like this.
Do you know what the serving size is? And how many servings you get from one? I would like to do this for meal prep.
Hi Annalisha, I just updated the serving size information – sorry about that! I would say this casserole would serve 4-6 people depending on your hunger level.
Do you think would freeze well after cooking?
Yes, it will. Be sure you cool the casserole before freezing.
Seriously so good! New here and stumbled across this recipe and could not be more impressed. I love cumin so I added some, but wouldn’t change anything else about this recipe. Based on the other reviews, I will be trying all the dump & bake dinners now!!
★★★★★
Welcome to the blog, Jessi! Thank you for trying the recipe and for your feedback. Enjoy! 😀
What size can of jackfruit? Also, should the green chili’s be drained?
One can of jackfruit is about 20 ounces. If you’re using the canned chilis, I would recommend them drained.
This is my absolute favorite vegan casserole! Even a huge hit with my meat lover friends <3
★★★★★
That’s great, Mary! Thank you so much!
Just made this with quinoa and turned out great! Same quantity. Left in for an hour like brown rice 👍🏼 Definitely a recipe to repeat!
Thank you, Chelsey!