zoom Creamy vegetable casserole
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Creamy vegetable casserole

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Creamy vegetable casserole

    • Low Fat
    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary