Vegetable and Bean Casserole

1. 1
   prep

   Preheat the oven and prep the vegetables.

   1.Preheat oven to 375°F (190°C).

   2.Dice the onion, carrot, zucchini, bell pepper, and tomato into small, even pieces.

   3.Mince the garlic cloves.
2. 2
   saute · ~11 min

   Sauté the aromatic base.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add diced onion and carrot; cook until softened, about 5 minutes.

   3.Stir in minced garlic, zucchini, and bell pepper; cook for another 4 minutes.

   4.Add diced tomato and cook until it starts to break down, about 2 minutes.
3. 3
   mix · ~3 min

   Create the creamy sauce in the pan.

   1.Sprinkle flour over the vegetables and stir constantly for 1 minute to cook the flour.

   2.Gradually pour in the milk while stirring to avoid lumps.

   3.Add thyme, oregano, salt, and black pepper. Bring to a gentle simmer until the sauce thickens slightly, about 2 minutes.

   TIPDon't skip cooking the flour for a minute; it removes the raw flour taste.
4. 4
   mix

   Fold in the cooked beans.

   1.Gently fold the cooked kidney beans and cannellini beans into the vegetable mixture.

   2.Stir until everything is evenly coated in the sauce.

   3.Remove the skillet from the heat.
5. 5
   assemble

   Transfer to the baking dish and add toppings.

   1.Spoon the casserole mixture into a greased baking dish, spreading it evenly.

   2.Sprinkle shredded cheddar cheese and breadcrumbs over the top.
6. 6
   bake · ~25 min

   Bake until golden and bubbly.

   Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

   TIPLet the casserole rest for 5 minutes after baking; it will cut and serve much more neatly.
7. 7
   garnish

   Garnish with fresh parsley and serve hot.

Cuisines we love