Tuna and White Bean Casserole
A modern, high-protein casserole featuring canned tuna and white beans, topped with a crispy breadcrumb and cheese crust for a hearty, satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
480
Calories
Macros · per serving
35g protein
40g carbs
20g fat
Ingredients
For 4 servings
- 4 whole (5 oz cans) canned tuna
- 2 whole (15 oz cans) canned white beans
- 1 cup frozen peas
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- salt — to taste
- black pepper — to taste
- 1 cup panko breadcrumbs
- 1 cup shredded cheddar cheese
- 2 tablespoons parsley
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Drain and rinse the canned white beans, then set aside.
- 3
In a large skillet, heat olive oil over medium heat. Dice the onion and mince the garlic, then add them to the skillet. Sauté until fragrant and soft, about 3 minutes.
- 4
Add the drained tuna, white beans, and frozen peas to the skillet. Stir in dried oregano, salt, and black pepper. Cook for an additional 2-3 minutes until heated through.
- 5
Transfer the mixture to a baking dish. Evenly spread the mixture and top with panko breadcrumbs and shredded cheddar cheese.
- 6
Bake in the preheated oven for 10 minutes or until the top is golden and crispy.
- 7
Garnish with chopped parsley before serving.
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