Mushroom, leek and tomato casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 30 | grams | Butter or margarine |
| 1 | tablespoon | Olive oil |
| 1 | Onion; chopped | |
| 1 | Clove garlic; chopped | |
| 125 | grams | Fresh button mushrooms; halved |
| 3 | Leeks; washed and sliced | |
| 2 | Tomatoes; peeled and chopped | |
| Salt and pepper; to taste | ||
| ½ | cup | Shredded tasty cheese |
| 2 | tablespoons | Dry breadcrumbs |
| 1 | tablespoon | Chopped parsley |
| 4 | cups | Hot cooked Sunbrown Quick rice |
Directions
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) Converted by MM_Buster v2.0l.