Spicy Potato And Vegetable Casserole
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Yield: 4 servings Ready in 1 hours
5 people trying soon
|1 Red pepper; diced|
|; 1/2 lb)|
|1 tbTomato pur?e|
|1 198 gram tin sweetcorn;|
|1 tsSchwartz Oregano|
|225 gMushrooms; quartered (8oz)|
|100 gCheddar cheese; grated (4oz)|
|25 gButter; (1oz)|
|675 gPotatoes; cut into cubes (1|
|1 tsSchwartz Garlic Salt|
|1/2 tsSchwartz Hot Chili Powder|
|300 mlMilk; (1/2 pint)|
|2 tbVegetable oil|
|1 Onion; chopped|
Spicy Potato And Vegetable Casserole Preparation
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.
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