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.
Ingredients
6
portions
ingredient_quantity
recipe ingredient
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
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 MinPreheat 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 MinCombine 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 MinArrange potato over vegetables and sprinkle with cheese. Bake uncovered 40 minutes or until golden.
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