Creamy vegetable casserole

Creamy vegetable casserole

A quick and satisfying dish to warm you through. Perfect for mid-week dinners when time is against you, but your stomach is rumbling.

3 out of 5 stars(1) Rate this recipe
VegetarianLow fat2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,325kJ/ 315kcals

Fat

9.5g

Saturated Fat

3.3g

Carbohydrates

44.9g

Sugars

10.5g

Fibre

11.1g

Protein

12.6g

Salt

1.1g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars1 rating