Spicy Potato & Vegetable Casserole

Spicy Potato & Vegetable Casserole

Spicy Potato & Vegetable Casserole

Cook Time
1 Hour
Ingredients
14
Servings
4
Spicy Potato & Vegetable Casserole
Ingredients
  • 1 teaspoon Garlic Salt

  • 1 tablespoons tomato purée

  • 25 gram (1 ounce) butter

  • 2 tablespoons flour

  • 300 millilitre (1/2 pint) milk

  • 100 gram (4 ounce) Cheddar cheese, grated

  • 675 gram potatoes, cut into cubes

  • 2 tablespoons oil

  • 1 onion, chopped

  • 225 gram (8 ounce) mushrooms, quartered

  • 1 red pepper, diced

  • 198 gram (7 ounce) tin sweetcorn, drained

  • 1 teaspoon Oregano

  • 1/2 teaspoon Hot Chilli Powder

Key Products
Garlic Salt

Product Information

£ 1.90/unit,73g
Oregano

Product Information

£ 1.70/unit,7g
Schwartz product packaging

Product Information

£ 2.20/unit,38g

Instructions

  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Cook 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 purée.
  • 3 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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