Baked vegetable casserole

    • Preparation time: 10
    • Cooking time: 55
    • Serves: 6


    • 2 tbs oil, divided
    • 1 medium onion, sliced
    • 2 tbs tomato paste
    • 1 tsp marmite
    • 425g can tomatoes, chopped
    • 415g can canellini beans, drained
    • 1 tbs fresh parsley, chopped
    • 1 kg frozen mixed vegetables (approx 8 cups)
    • 4 medium potatoes
    • ½ cup reduced-fat cheese, grated


    1. Heat 1 tablespoon oil in a large saucepan and saute onion for 2-3 minutes until soft. Add tomato paste and marmite and cook for 1 minute.
    2. Stir through chopped tomatoes, beans and parsley. Add frozen vegetables and stir to coat with tomato mixture. Remove from heat and place in a large casserole dish.
    3. Slice potato thinly and layer over vegetable mixture. Brush with remaining oil and sprinkle with cheese.
    4. Bake in a moderate oven, 180°C for 45 minutes or until golden.


    • Sweet potato (kumara) can also be used instead of regular potato to bring a different flavour to this recipe.
    • This recipe can be made lactose/dairy free or vegan by replacing the cheese with a layer of bread crumbs and pine nuts to create a crunchy crust.
    • A can of soy beans can be used instead of cannellini beans.

    Nutrition Information

    PER SERVE: Energy (kJ) 1410; Cal 335; Protein (g) 17; Fat (g) 9.0; Saturated fat (g) 2.0; Carbohydrate (g) 40; Sugars (g) 12; Fibre (g) 14.2; Sodium (mg) 375; Potassium (mg) 1460; Calcium (mg) 194; Iron (mg) 4.3