Navy Bean & Veggie Cassarole

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Nutritional Info
  • 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

View full nutritional breakdown of Navy Bean & Veggie Cassarole calories by ingredient
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This is a recipe that has been adapted from one that is used by U Weight Loss Clinics. This is a recipe that has been adapted from one that is used by U Weight Loss Clinics.
Number of Servings: 8


    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


- This recipe freezes really well for make-ahead dinners and lunches.


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

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