hearty vegetarian casserole, one of my favorite meatless dishes. You can parboil potatoes to allow for a faster baking time if desired.
Fry onion, red pepper and sweet potatoe (and or carrots) in the oit until softened but not browned.
Add the green beans, baked beans, corn with liquid, tomatoe paste, salt stir and simmer for 5 minutes.
Transfer veggies to a shallow ovenproof casserole. Scatter cubed cheese on top. Cover with thinly sliced potatoes, brush with butter, season, bake at 376 degrees F for about 30-40 minutes, until potatoes are golden brown on top.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 299 | ||
Calories from Fat: 118 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 244mg | 8 % | |
Potassium 965.5mg | 25 % | |
Total Carbohydrate 41.1g | 12 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 33g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 299
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