Wednesday, April 16, 2008

Veggie Casserole in Mushroom Garlic Sauce


For the sauce:
1/2 cup finely chopped mushrooms
1T finely chopped garlic
1T finely chopped onions
1T maida
1 cup milk
Oil for saute

For the casserole:
chopped mixed veggies-
I used:
corn/peas/carrots/green beans
chopped broccoli rabe
handful of baby spinach leaves
chopped green chilis

For the topping:
1 boiled potato-cut in thin slices
Some grated cheese

For the base:
whole wheat bread, toasted and cut into cubes


-Heat oil in a pan and add the chopped garlic, onions and mushrooms to it. Saute for about 5 mins and then add the maida and saute till the raw smell of maida goes away. It should not brown.
-Add the milk to it and stir, till the sauce thickens.
-Season with salt and red chili powder.
-Keep this mushroom-garlic sauce aside.

-In another pan, saute the onions and all the other veggies till cooked slightly, but they should still be crunchy.
-Add the sauce to the veggies and stir to coat all the veggies.

-For assembling the casserole, take an oven proof dish and line the bottom with the toasted/cubed bread pieces.
-Make a layer of the sauce-covered veggies over the bread.
-Finally, cover the top of the casserole with the sliced boiled potatoes and sprinle the cheese on it.

-Bake at 350 degrees for about 10 mins, till the cheese is melted and the potatoes start browning.

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