Creamy vegetable casserole

  • Low Fat
  • Vegetarian


500g small Charlotte potatoes, halved
1 tbsp oil
2 leeks, cut into 2cm pieces
2 courgettes, thickly sliced
600g carton New Covent Garden Maris Piper Potato & Leek Soup
100ml semi-skimmed milk
400g can cannellini beans, drained and rinsed
25g pack parsley, chopped


1. Cook the potatoes in boiling water for 10 minutes, then drain.

2. Meanwhile, heat the oil in a large frying pan and fry the leeks and courgettes for 3-4 minutes. Add the soup, milk, cooked potatoes and beans, and bring to the boil. Cover and simmer for 10 minutes, stirring occasionally.

3. Stir in the chopped parsley and season to taste.

Creamy vegetable casserole
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,325kJ
Fat 9.5g
Saturated Fat 3.3g
Carbohydrate 44.9g
Sugars 10.5g
Protein 12.6g
Salt 1.1g
Fibre 11.1g

2 of your 5 a day per serving/low in fat

Click here for more information about health and nutrition

3 stars

Average user rating Based on 21 ratings

This recipe was first published in Thu Jan 22 11:09:00 GMT 2015.