Dinner

Navy Bean and Veggie Cassarole is for Dinner.

Navy Bean and Veggie Cassarole takes 10 minutes to prepare.

Navy Bean and Veggie Cassarole takes 45 minutes to cook.

Navy Bean and Veggie Cassarole makes 8 servings.

The ingredients for Navy Bean and Veggie Cassarole are:

2 398ml/14floz cans navy beans, rinsed
1 1/2 cup frozen peas
2 cups zucchini, chopped
1 jar PC Organics Roasted Garlic & Herb Pasta Sauce (700ml)
2 cups light cheese, grated
1 1/4 cups 1% milk
6 eggs
1 tsp pepper
1/2 tsp salt

Here is how you make Navy Bean and Veggie Cassarole:

1) Pre-heat oven to 350*F and lightly grease a 9"x13" baking dish. Set aside.2) In a medium bow beat eggs, milk, pepper and salt together. Set aside.3) In a large bowl combine navy beans, peas, zucchini, pasta sauce and cheese. Add egg mixture and mix well.4) Pour mixture into baking dish. Bake for 45 min or until the middle of the casserole no longer moves when you jiggle the pan.5) Let sit for 10-15 minutes before serving.Serving Size:?Makes 8 equal sized servings

The nutritional information for Navy Bean and Veggie Cassarole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 468.5

• Total Fat: 20.6 g
• Cholesterol: 178.9 mg
• Sodium: 1,182.2 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 9.2 g
• Protein: 35.1 g

The dietary needs meet for Navy Bean and Veggie Cassarole is Vegetarian