Bean and Vegetable Casserole
55Min
Easy
This recipe is perfect for vegetarians, carnivores and those just looking to eat less meat. It's rich and hearty flavours will keep everyone satisfied.
1
tbsp
Oil
1
( 150 g )
Onion
1
tsp
Garlic Puree
1
( 200 g )
Red capsicum, diced
120
g
( 2 stalks )
Celery
2
( 240 g )
Zucchini
1
cup
( 100 g )
Green Beans
0.25
Head
Cauliflower
1
( 120 g )
Carrot, chopped
1
Can
( 400 g )
chopped tomatoes
2
tbsps
Plain Flour
1
tbsp
Maggi Original Seasoning
0.33
cup
Water
1
tbsp
Parsley
1
Can
( 310 g )
butter beans
2
( 400 g )
Potatoes
0.5
cup
( 60 g )
Grated Tasty Cheese
.
Nutrition Value
Energy
245.71 kcal
Carbohydrates
38.04 g
Protein
11.67 g
Fats
6.01 g
Information per serving
Instruction
55 Minutes
Step 1
10 Min
Preheat oven to 180ºC/160°C fan forced. Meantime heat oil in large frying pan over medium high heat; add onion and garlic, cook 1 minute. Add red capsicum, celery, zucchini, beans, cauliflower and carrot, cook further 4 minutes. Add tomatoes, bring to the boil and simmer a further 5 minutes.
Step 2
5 Min
Combine flour, MAGGI Original Seasoning and water; mix to smooth paste. Add to the pan with vegetables; stir over high heat until mixture comes to the boil and thickens. Remove from heat, stir in parsley and butter beans. Pour into an ovenproof dish.
Step 3
40 Min
Arrange potato over vegetables and sprinkle with cheese.
Bake uncovered 40 minutes or until golden.
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