| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Schwartz, Schwartz2 | 4 | servings | |
INGREDIENTS
| 675 | g | Potatoes; cut into cubes (1 |
| ; 1/2 lb) | ||
| 2 | tb | Oil |
| 1 | Onion; chopped | |
| 225 | g | Mushrooms; quartered (8oz) |
| 1 | Red pepper; diced | |
| 1 | 198 gram tin sweetcorn; drained (7oz) | |
| 1 | ts | Schwartz Oregano |
| 1/2 | ts | Schwartz Hot Chili Powder |
| 1 | ts | Schwartz Garlic Salt |
| 1 | tb | Tomato pur.e |
| 25 | g | Butter; (1oz) |
| 2 | tb | Flour |
| 300 | ml | Milk; (1/2 pint) |
| 100 | g | Cheddar cheese; grated (4oz) |
INSTRUCTIONS
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.
A Message from our Provider:
“Jesus: If only you knew . . .”