Vegetable Bean Casserole

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 140 (7% DV)
Fat: 2g (3% DV)
Carbohydrates: 22g (7% DV)
Protein: 9g (18% DV)
Description: vegetable bean casserole
Tags: vegetarian, casserole
Ingredients:  Makes 6 servings

Tip: For nutritional information on all the ingredients in Vegetable Bean Casserole just click on each ingredient name. Then adjust the serving size for any Vegetable Bean Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Combine chopped fresh parsley, grated parmesan cheese, salt and minced garlic in a small bowl.
Coat 11x7 inch baking dish with cooking spray.
Place thinnly sliced potato on bottom of baking dish, sprinkle with 1/4 of parsley mixture.
Place thinnly sliced zucchini on top of potato and sprinkle with 1/4 parsley mixture.
Place drained and rinsed beans on top of zucchini.
Place thinnly sliced yellow summer squash on top of beans. Sprinkle with 1/4 parsley mixture.
Place sliced mushrooms on top of yellow squash. Sprinkle with remaining parsley mixture.
Top with chopped leeks.
Pour tomato sauce over vegetables. Cover with foil.
Bake for 45 minutes in a 350 degree oven. Uncover, sprinkle with cheese and bake for an additional 5 minutes.
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