Leek and Mushroom Casserole with Carrots, Cannellini Beans, and Potatoes
Gil
about 2 years ago
This hearty casserole is packed with vegetables and beans, making it a nutritious and filling meal. The leeks and mushrooms add a savory depth of flavor, while the carrots and potatoes provide a touch of sweetness. Perfect for a cozy dinner on a chilly evening.
Cooking Time
1 hour
Serving Size
4
Nutrition Per Serving
Cal
320
Protein
12g
Fat
8g
Sat Fat
1g
Carbs
55g
Chole
0mg
Fiber
14g
Sugar
10g
Sodium
600mg
Ingredients
- 2 leeks, sliced
- 8 oz mushrooms, sliced
- 4 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 can cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 cup vegetable broth
Instructions
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the leeks and mushrooms and sauté until softened, about 5 minutes.
- Add the garlic, thyme, salt, and pepper and cook for another minute.
- Add the carrots and potatoes and cook for 5 minutes, stirring occasionally.
- Add the cannellini beans and vegetable broth and stir to combine.
- Transfer the mixture to a casserole dish and bake for 45 minutes, or until the vegetables are tender and the top is golden brown.
- Serve hot and enjoy!
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