Name: Mushroom, Leek And Tomato Casserole
Ingredients: 30 g Butter or margarine; 1 tb Olive oil; 1 Onion; chopped; 1 Clove garlic; chopped; 125 g Fresh button mushrooms; halved; 3 Leeks; washed and sliced; 2 Tomatoes; peeled and chopped; Salt and pepper; to taste; 1/2 c Shredded tasty cheese; 2 tb Dry breadcrumbs; 1 tb Chopped parsley; 4 c Hot cooked Sunbrown Quick rice

CATEGORY	CUISINE	TAG	YIELD
Dairy		Super1	4	servings

INGREDIENTS

30	g	Butter or margarine
1	tb	Olive oil
1		Onion; chopped
1		Clove garlic; chopped
125	g	Fresh button mushrooms; halved
3		Leeks; washed and sliced
2		Tomatoes; peeled and chopped
		Salt and pepper; to taste
1/2	c	Shredded tasty cheese
2	tb	Dry breadcrumbs
1	tb	Chopped parsley
4	c	Hot cooked Sunbrown Quick rice

INSTRUCTIONS

1. Heat butter and oil together in a large frying pan. Saute onion and
garlic until onion is tender.
2. Add mushrooms, leeks and tomatoes. Saute for 2 to 3 minutes. Season to
taste with salt and pepper. Transfer to a casserole dish.
3. Top with combined cheese, breadcrumbs and parsley.
4. Bake casserole in a moderate oven (180C) for 5 to 10 minutes or until
cheese melts and top browns. Serve immediately with cooked Sunbrown Quick
rice.
Recipe by: Super Food Ideas (Aussie Magazine)
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