Last Minute Vegetable Casserole recipe
information
This is the perfect last minute dish. It can be made with ingredients you can always keep to hand.
ingredients
2 cans mushroom soup or 1 can condensed soup with an equal measure of water
2 tbsps cornflour dissolved in 4 tbsps double cream
270 - 300 g (9 - 10 oz) frozen mixed vegetables
Pinch ground nutmeg
1 tbsp chopped parsley
1 packet crisp-fried onions
2 tbsps cornflour dissolved in 4 tbsps double cream
270 - 300 g (9 - 10 oz) frozen mixed vegetables
Pinch ground nutmeg
1 tbsp chopped parsley
1 packet crisp-fried onions
method
1. Mix the soup with the cornflour and double cream. Cook, uncovered, on HIGH for 6-7 minutes, stirring occasionally after 1 minute until thickened.
2. Break up the mixed vegetables to separate and add frozen to the sauce. Add the nutmeg and parsley and stir well.
3. Pour into a casserole or serving dish and microwave on HIGH for 5 - 8 minutes or until heated through.
4. Sprinkle on the crisp-fried onions and heat for 30 seconds on HIGH. Serve immediately
2. Break up the mixed vegetables to separate and add frozen to the sauce. Add the nutmeg and parsley and stir well.
3. Pour into a casserole or serving dish and microwave on HIGH for 5 - 8 minutes or until heated through.
4. Sprinkle on the crisp-fried onions and heat for 30 seconds on HIGH. Serve immediately
serving amount
serves 4
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