Veggie Casserole
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
red kidney beans
drained. |
*
|
| 1 | can |
chickpeas (garbanzo beans)
drained |
*
|
| 2 | cans |
tomatoes
16 ounces each |
*
|
| 1 | each |
green bell peppers
|
|
| 1 | large |
onions
diced |
|
| 1 | each |
garlic cloves
to taste |
|
| 2 | cups |
vegetables
frozen |
|
| ½ | cup |
cheese
grated |
|
| 1 | x |
couscous
cooked, or other grain of choice |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
red kidney beans
drained. |
*
|
| 1 | can |
chickpeas (garbanzo beans)
drained |
*
|
| 2 | cans |
tomatoes
16 ounces each |
*
|
| 1 | each |
green bell peppers
|
|
| 1 | large |
onions
diced |
|
| 1 | each |
garlic cloves
to taste |
|
| 473 | ml |
vegetables
frozen |
|
| 118 | ml |
cheese
grated |
|
| 1 | x |
couscous
cooked, or other grain of choice |
*
|
Directions
Combine all ingredients in large casserole dish, and bake in 400 degree F oven for 45 minutes.
You may add ½- 1 cup grated cheese the last ten minutes of cooking.
Serve over couscous (or any other grain you like).
