Mushroom, leek and tomato casserole

Yield: 4 servings

Measure Ingredient
30 grams Butter or margarine
1 tablespoon Olive oil
1 \N Onion; chopped
1 \N Clove garlic; chopped
125 grams Fresh button mushrooms; halved
3 \N Leeks; washed and sliced
2 \N Tomatoes; peeled and chopped
\N \N 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

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.

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