Salsa Verde & White Bean Casserole

Name: Salsa Verde &amp; White Bean Casserole
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
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

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Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 4

Author : Caitlin Shoemaker

Ingredients

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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 chilis1 cup fresh (or thawed frozen) corn1 can jackfruit in brine, rinsed well and shredded*1/2 small red onion, diced2 cans (510 g) canned white beans, drained and rinsed; about 2 3/4 cups1 cup (185 g) uncooked white riceOptional toppings: cilantro, dairy-free cheese, sliced jalapeños

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.