Bean And Vegetable Casserole

Serves 6

Ingredients

  • 1 tbsp. Oil
  • 1 pc Onion, Chopped
  • 1 clove Garlic, Crushed
  • 1 pc Red Capsicum, Sliced
  • 2 stalks Celery, Sliced
  • 2 pc Zucchini, Sliced
  • 1 cup Sliced French Beans
  • 1 cup Cauliflower Florets
  • 1 pc Carrot, Peeled And Sliced
  • 5 pcs Fresh Tomatoes
  • 2 tbsps. Plain Flour
  • 3 tsps. MAGGI Arome liquid seasoning
  • 2 MAGGI Cube fortified
  • 1/2 cup Hot Water
  • 2 tbsps. Chopped Parsley
  • 1 1/2 cups Butter Beans, preboiled
  • 3 pcs Potatoes, Peeled And Thinly Sliced
  • 1/2 cup Grated Cheddar Cheese

Preparation

  1. Preheat oven to 180ºC fan forced.
  2. Heat oil in large frying pan over medium high heat; add onion and garlic, cook 1 minute. Add, celery, zucchini, beans, cauliflower and carrot, cook further 5 minutes. Add red capsicum & tomatoes bring to the boil; crumble in MAGGI cube Fortified, stir and simmer a further 5 minutes.
  3. Combine flour, MAGGI Arome liquid 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.
  4. Arrange potato over vegetables and sprinkle with cheese.
  5. Bake uncovered 40 minutes or until golden.