| 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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