Creamy Lemon-Parmesan Spinach & White Bean Casserole

This comforting casserole is creamy and satisfying, thanks to protein- and fiber-rich white beans, hearty quinoa and a silky Parmesan-spiked spinach sauce. Fresh lemon zest and juice brighten the dish, making it perfect for spring or anytime you want a cozy, fresh-baked meal. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! To save time, you can use store-bought precooked quinoa. You can typically find it either in the frozen vegetable section or in the grains aisle of the supermarket. For a variation, consider using kale or chard instead of spinach. If you prefer beans with a firmer texture and a nuttier flavor, feel free to substitute the creamy, mild cannellini beans with no-salt-added chickpeas. If you like a browned, cheesy topping, simply broil the assembled casserole until the cheese is golden brown. Serve it with lemon wedges on the side.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make ahead: Assemble through Step 3; cover and refrigerate for up to 1 day. Let stand at room temperature for 30 minutes before baking.

Step 2

Preheat oven to 375°F. Combine rinsed quinoa and 1⅓ cups broth in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-low, cover and cook until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 3

Meanwhile, heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add ½ cup onion; cook, stirring occasionally, until softened, about 5 minutes. Add 1 tablespoon garlic, 1 teaspoon Italian seasoning and ½ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds.

Step 4

Sprinkle 2 tablespoons flour over the onion mixture; cook, stirring constantly, for 1 minute. Slowly stir in 2 cups milk; cook, stirring often, until slightly thickened, 2 to 3 minutes. Gradually add 12 ounces spinach; cook, stirring often, until wilted, 2 to 3 minutes. Stir in rinsed beans, 1 tablespoon lemon zest and ½ teaspoon salt. Add softened cream cheese; cook, stirring constantly, until melted and fully incorporated, 1 to 2 minutes. Remove from heat. Stir in the cooked quinoa until evenly combined. Sprinkle with 1 cup Parmesan.

Step 5

Bake until the cheese is melted and the mixture is bubbling around the edges, 15 to 20 minutes. Stir in 3 tablespoons lemon juice before serving.

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