Vegetable Casserole Recipe

Ingredients

60g Butter (Or Substitute)
1 Medium Onion (Peeled & Chopped)
1 Clove Garlic (Optional)
60g Ham Pieces
1 Tablespoon Flour
470g Can Whole Tomatoes
Pinch Mixed Herbs
Salt & Pepper
½ Cup Water
1 Chicken Stock Cube (Crumbled)
30g Extra Butter (Or Substitute
½ Cup Dry Breadcrumbs
60g Cheddar Cheese
250g Frozen Corn
250g Frozen Peas
2 Tablespoons Grated Parmesan Cheese

Method

1. Heat 60g butter in pan.
2. Add onion, crushed garlic and chopped ham pieces.
3. Saute gently until onion is tender.
4. Add flour and stir in well until combined.
5. Add drained tomatoes, mixed herbs, stock cube and water.
6. Stir until combined, bring to boil, reduce heat and simmer for a few minutes.
7. Season with salt and pepper.
8. Put corn and peas into pot of boiling salted water and boil uncovered for five minutes.
9. Drain pot and place corn and peas into an overproof dish and dot with 30g butter.
10. Spoon mixture from pan over the top of the peas and corn.
11. Mix breadcrumbs and both cheeses in a bowl and, when thoroughly combined, sprinkle over ingredients in overproof dish.
12. Bake in moderate oven for 20 minutes.

Serve hot. Serves 4-6.