Spicy Potato And Vegetable Casserole

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Spicy Potato And Vegetable Casserole Ingredients

675 g Potatoes; cut into cubes (1	1/2 ts Schwartz Hot Chili Powder
; 1/2 lb)	1 ts Schwartz Garlic Salt
2 tb Oil	1 tb Tomato pur?e
1 Onion; chopped	25 g Butter; (1oz)
225 g Mushrooms; quartered (8oz)	2 tb Flour
1 Red pepper; diced	300 ml Milk; (1/2 pint)
1 198 gram tin sweetcorn;	100 g Cheddar cheese; grated (4oz)
1 ts Schwartz Oregano

Instructions for Spicy Potato And Vegetable Casserole

Pre-heat the oven to 180C, 350F, Gas Mark 4. Par-boil the potatoes in boiling, salted water until just tender. Drain. Heat the oil in a frying pan and fry the onion for 2-3 minutes. Add the mushrooms, pepper and sweetcorn and cook for 2-3 minutes until tender. Stir in the herbs, spices and tomato pur?e. Meanwhile, melt the butter in a small pan, add the flour and cook for 1 minute. Gradually add the milk, stirring. Bring to the boil, stirring constantly until thickened. Add half of the cheese. Mix together the potatoes, vegetables and sauce and transfer to a casserole dish. Top with remaining cheese and bake for 30 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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