Bean and Vegetable Casserole

Name: Bean and Vegetable Casserole
Prep time: PT0.00M
Cook time: PT55.00M
Total time: PT55.00M
Yield: 6.00
Ingredients: 1 Tablespoon Oil; 1 Unit Onion; 1 Teaspoonful Garlic Puree; 1 Unit Red capsicum; diced; 120 Grams Celery; 2 Units Zucchini; 1 Cup Green Beans; 1/4 Head Cauliflower; 1 Unit Carrot; chopped; 1 Can chopped tomatoes; 2 Tablespoons Plain Flour; 1 Tablespoon Maggi Original Seasoning; 1/3 Cup Water; 1 Tablespoon Parsley; 1 Can butter beans; 2 Units Potatoes; 1/2 Cup Grated Tasty Cheese

55 Min

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.

Ingredients

6 portions

1 tbsp

Oil

( 150 g )

Onion

1 tsp

Garlic Puree

( 200 g )

Red capsicum, diced

120 g

( 2 stalks )

Celery

( 240 g )

Zucchini

1 cup

( 100 g )

Green Beans

0.25 Head

Cauliflower

( 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

( 400 g )

Potatoes

0.5 cup

( 60 g )

Grated Tasty Cheese

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Nutrition Value

Energy

245.71 kcal

Protein

11.67 g

Carbohydrates

38.04 g

Fats

6.01 g

Information per serving

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.