Creamy vegetable casserole recipe

27 December 2017 by
First published: 8 January 2018

Creamy vegetable casserole recipe

For a satisfying vegetarian dish that’s low in fat but super tasty, try this creamy vegetable casserole recipe from Waitrose. Perfect for a cosy night in.


Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Ingredients (Serves 4)

500g small Charlotte potatoes, halved

1 tbsp oil

2 leeks, cut into 2cm pieces

2 courgettes, thickly sliced

600g carton New Covent Garden Maris Piper Potato & Leek Soup

100ml semi-skimmed milk

400g can cannellini beans, drained and rinsed

25g pack parsley, chopped


Cook the potatoes in boiling water for 10 minutes, then drain.

Meanwhile, heat the oil in a large frying pan and fry the leeks and courgettes for 3-4 minutes. Add the soup, milk, cooked potatoes and beans, and bring to the boil. Cover and simmer for 10 minutes, stirring occasionally.

Stir in the chopped parsley and season to taste.

For more…

Try out some of our other veggie-friendly dishes, like these Tenderstem veggie tacos or this meat-free cottage pie.

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