Name: Bean and Vegetable Casserole
Prep time: 15 min
Cook time: 50 min
Yield: 6 servings
Ingredients: 1 tbsp oil; 1 none medium onion, chopped; 1 cloves garlic, crushed; 1 none small red capsicum, sliced; 2 none stalks celery, sliced; 2 none medium zucchini, sliced; 1 cup sliced beans; 1 cup cauliflower florets; 1 none medium carrot, peeled and sliced; 400 g can whole peeled tomatoes; 2 tbsp plain flour; 3 tsp MAGGI Original Seasoning 200mL; 0.3 cup hot water; 2 tbsp chopped parsley; 310 g can butter beans, rinsed and drained; 2 none medium potatoes, peeled and thinly sliced; 0.5 cup grated light cheddar cheese

Prep time 15 min

Cook time 50 min

Serves 6

Nutritional information per serving

Weight 6 g

Calories 176 cal

Total Fat 7.4 g

Saturated Fat 1.3 g

Carbs 15.4 g

Sugars 6.3 g

Sodium 332 mg

Fibre 5.1 g

Protein 8.6 g

INGREDIENTS
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METHOD

preheat oven to 180ºc/160°c fan forced.
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.
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.
arrange potato over vegetables and sprinkle with cheese.
bake uncovered 40 minutes or until golden.

Bean and Vegetable Casserole

INGREDIENTS

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METHOD

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Bean and Vegetable Casserole

INGREDIENTS

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METHOD

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