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 tbsp Oil; 1 Onion; 1 tsp Garlic Puree; 1 Red capsicum; diced; 120 g Celery; 2 Zucchini; 1 cup Green Beans; 0.25 Head Cauliflower; 1 Carrot; chopped; 1 Can chopped tomatoes; 2 tbsps Plain Flour; 1 tbsp Maggi Original Seasoning; 0.33 cup Water; 1 tbsp Parsley; 1 Can butter beans; 2 Potatoes; 0.5 cup Grated Tasty Cheese

55Min

Easy

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

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

Carbohydrates

38.04 g

Protein

11.67 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.