Dump and Go Vegan Tuscan Orzo Casserole
This easy dump and go vegan Tuscan orzo casserole is packed with flavor from garlic, sun-dried tomatoes, kale, and creamy white beans. Perfectly tender orzo cooks with aromatic herbs and a rich vegetable broth, finished off in the oven for a comforting and quick plant-based meal your whole family will love.
Ingredients
Main ingredients
- 1 cup orzo pasta cooks fast and soaks up flavors
- 14 oz diced tomatoes 1 can
- 14 oz white beans 1 can, drained and rinsed
- 2 cups vegetable broth
- 1 cup kale chopped
- ½ cup sun-dried tomatoes chopped
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional for mild heat
- to taste salt and pepper
- 2 tablespoons olive oil adds richness
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Grab a large casserole dish and toss in the orzo, diced tomatoes, white beans, vegetable broth, kale, sun-dried tomatoes, garlic, basil, oregano, red pepper flakes, salt, and pepper.
- Drizzle the olive oil over the mix and stir gently to combine everything evenly.
- Cover the casserole dish with aluminum foil to lock in steam and help cook the orzo just right in the oven.
- Bake in the preheated oven for 35 to 40 minutes, watching for steam cues around the foil edges.
- Remove from oven and let sit for about 5 minutes before serving to let flavors settle in.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days or freeze for longer storage. Reheat gently with added broth or water to keep moist.