Low Fat Cheesy Bean Casserole (Vegetarian Too!) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Inspired by the net, true! Then added my own flair to! Healthy, simple as can be! Hope a review soon I do see! Ingredients:
1 (420 g) can heinz beans |
2 potatoes |
2 teaspoons garlic |
1 capsicum |
1 red onion |
1 zucchini |
1 eggplant |
1 tablespoon vegetable stock |
1 egg |
1 egg white |
1 teaspoon oregano |
1/2 cup fat-free ricotta cheese |
Directions:
1. PREHEAT oven 180°C.
2. In saucepan, cover diced potatoes with water and cook for 10 - 15minutes until soft; set aside.
3. In saucepan, heat stock and add diced onion and garlic, sautee 2 minutes.
4. ADD zucchini and capsicum and cook for an additional 5 minutes; remove from heat and add beans; set aside.
5. In 2 qt casserole dish, layer 1/2 potatoes, then 1/2 eggplant and 1/2 bean mixture; REPEAT process.
6. In bowl, mix ricotta and egg plus additional egg white; COMBINE WELL.
7. Top ricotta mixture in casserole dish.
8. BAKE covered for 30 minutes.
9. NOTE: May then need to uncover and place under griller for 5 - 10 minutes.
10. NOTE: Can use regular ricotta, I had spinach on hand.
11. NOTE: Can use fresh garlic diced or jar.
12. NOTE: Can use chicken stock.
13. NOTE: Can substitute white potato for sweet potato.
14. NOTE: Can add mushrooms too - is TOTALLY up to you!
15. ENJOY!
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