Bean and Vegetable Casserole Recipe

Name: Bean and Vegetable Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: serving for 6 servings
Ingredients: 1 tbsp oil; 1 medium (150g) onion, chopped; 1 clove garlic, crushed; 1 small (150g) red capsicum, sliced; 2 stalks (120g) celery, sliced; 2 medium (240g) zucchini, sliced; 1 cup (100g) green beans, sliced; 1 cup (100g) cauliflower florets; 1 medium (120g) carrot, peeled and sliced; 400g can whole peeled tomatoes; 2 tbsp plain flour; 3 tsp MAGGI Original Seasoning; 1/3 cup (80mL) hot water; 2 tbsp parsley, chopped; 310g Can butter beans, rinsed and drained; 2 medium (400g) potatoes, peeled and thinly sliced; 1/2 cup (60g) light cheddar cheese, grated

Ingredients

1 tbsp oil
1 medium (150g) onion, chopped
1 clove garlic, crushed
1 small (150g) red capsicum, sliced
2 stalks (120g) celery, sliced
2 medium (240g) zucchini, sliced
1 cup (100g) green beans, sliced
1 cup (100g) cauliflower florets
1 medium (120g) carrot, peeled and sliced
400g can whole peeled tomatoes
2 tbsp plain flour
3 tsp MAGGI Original Seasoning
1/3 cup (80mL) hot water
2 tbsp parsley, chopped
310g Can butter beans, rinsed and drained
2 medium (400g) potatoes, peeled and thinly sliced
1/2 cup (60g) light cheddar cheese, grated

PREP TIME 15m	COOK TIME 50m	TOTAL TIME 1h5m
YIELD serving for 6 servings

Instructions

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.

Dinner