Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium onion, chopped
- 1 cup diced carrots
- 1 red bell pepper, diced
- 1 cup fresh, frozen, or canned (drained) green beans, cut in ½” pieces
- 1 cup canned or frozen corn
- 1 (15.5 ounce) can vegetarian beans
- 1 teaspoon barbecue seasoning
- 1 tablespoon ketchup or tomato paste
- 3 ounces Cheddar cheese, diced or shredded
Directions
1.Preheat oven to 375ºF.
2.In a non-stick skillet, sauté the onions, carrots, and pepper until soft but not browned.
3.Add the green beans and cook 5 minutes. Stir in corn, vegetarian beans, barbecue seasoning, and ketchup.
4.Cook 2 minutes or until heated through. Pour into a baking dish and scatter the cheese on top.
5.Cover and bake for 30 minutes or until casserole is bubbling and the cheese has melted.