Savory Tomato and White Bean Bake with Herbs

As the weather warms, I like to switch to lighter dishes like this Tomato and White Bean Casserole, which is essentially a panzanella salad reimagined as a casserole. It’s bright and fresh without being overly heavy, yet hearty enough to serve for lunch or dinner thanks to the addition of white beans.

This casserole is loaded with flavor from cherry tomatoes, shallots, garlic, thyme, basil, parsley, and capers. Toasted bread provides a pleasing contrast in texture, while a nutty cashew “parm” and a bright caper gremolata finish the dish with savory and herbaceous notes. It works beautifully as a side or a main for a lighter meal.

Why you’ll love this recipe

Light but satisfying. If you want something fresher for spring that’s still filling, this casserole fits the bill. It captures the bright tomato flavors of a panzanella but turns them into a more substantial, oven-baked dish.

Layered fresh flavor. Roasted cherry tomatoes and shallots mingle with garlic, thyme, and creamy white beans. Toasted bread absorbs juices and becomes both slightly crisp and tender. The cashew parm adds a nutty crunch while the caper gremolata brings briny, herbal brightness—garlic, basil, parsley, and capers come together to lift the whole dish.

Textural contrast. The top pieces of bread become golden and crunchy under the broiler while pieces tucked beneath the surface soften into the tomato-and-bean mix. Some tomatoes stay plump and juicy; others caramelize slightly during baking. The cashew parm adds a pleasant crumbly bite on top.

How to make this Tomato and White Bean Casserole

Begin by cutting bread into 3/4-inch (2 cm) cubes. Toss the cubes with extra virgin olive oil and a light sprinkle of salt, then bake at 350°F (176°C) for about 10 minutes until lightly golden.

Halve the cherry or grape tomatoes. In a large bowl, combine the tomatoes with peeled, sliced shallots (separate into rings), chopped garlic, and fresh thyme leaves. Add drained white beans, drizzle with olive oil, and season with kosher salt and freshly cracked black pepper. Toss gently to combine.

Add the toasted bread cubes to the tomato-and-bean mixture and toss so the bread is coated with the juices. Transfer everything to a 3-quart (3-liter) baking dish and bake at 350°F (176°C) for 35–40 minutes, until the top is golden brown and crisp.

While the casserole bakes, make the Cashew Parm by pulsing raw cashews with nutritional yeast, kosher salt, and a touch of olive oil in a food processor until the mixture is fine and crumbly—think grated Parmesan, not nut butter.

For the Caper Gremolata, finely chop parsley and basil, grate or mince the garlic over the herbs, and chop the capers into the mix. Add a pinch of flaky salt and combine—this uncooked finishing garnish is what gives the casserole its bright final lift.

When the casserole is done, remove it from the oven. Sprinkle a generous layer of Cashew Parm over the top and briefly broil until the topping is nicely browned—watch closely so it doesn’t burn. Let the casserole rest 10 minutes, then scatter the Caper Gremolata over the surface and finish with a few drizzles of extra virgin olive oil and a light sprinkle of flaky or coarse sea salt.

Substitutes for this Recipe

Cherry tomatoes: Grape tomatoes are an excellent substitute; avoid large slicing tomatoes, which release too much water.

Fresh thyme: Swap 1 tablespoon fresh thyme for 1 teaspoon dried thyme, or omit if needed.

Cannellini beans: Smaller white beans such as navy or Great Northern beans can be used in their place.

Expert Tips

If you’re cooking for fewer people, you can halve the recipe and bake it in an 8×8-inch (20×20 cm) pan.

You’ll likely use about half to two-thirds of the Cashew Parm when finishing the casserole; the remainder stores well in an airtight container at room temperature or refrigerated for several weeks and is great on salads, roasted vegetables, soups, and grains.

Don’t skip the caper gremolata. The capers provide occasional salty, briny pops while the fresh herbs and raw garlic add bright, savory complexity that complements the tomatoes and shallots.

Frequently Asked Questions

I hope you try this Tomato and White Bean Casserole—it’s a great way to enjoy fresh tomatoes in a dish that’s lighter than a traditional casserole but more substantial than a salad.