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Bean and Vegetable Casserole

65 mins

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) sliced beans

1 cup (100g) cauliflower florets

1 medium (120g) carrot, peeled and sliced

400g can whole peeled tomatoes

2 tbsp plain flour

3 tsp Asian seasoning sauce

⅓ cup (80mL) hot water

2 tbsp chopped parsley

310g can butter beans, rinsed and drained

2 medium (400g) potatoes, peeled and thinly sliced

½ cup (60g) grated light cheddar cheese

Step by step
  • 15 mins
  • 50 mins
  • 65 mins
    Time total
  • Instructions

    1. Preheat oven to 180ºC/160°C fan forced.
    2. 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.
    3. Combine flour, Asian seasoning sauce 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.
    4. Arrange potato over vegetables and sprinkle with cheese.
    5. Bake uncovered 40 minutes or until golden.