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Creamy Onion & Pepper Casserole
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: 365 plus one
2 | onions |
2 | green peppers |
½ pint | white sauce |
6 oz | cream cheese |
2 packets | potato crisps |
2 oz | flaked almonds |
2 oz | dried breadcrumbs |
1. Slice the onions and peppers and steam or cook in the minimum amount of water for 10 minutes to soften. Drain well.
2. Make the white sauce and stir in the mashed cheese, so that it melts. If the sauce seems too thick, add a drop more liquid.
3. Arrange half the crisps in the bottom of an ovenproof dish, top with half the vegetables, half the nuts and half of the sauce. Season as you do so.
4. Repeat the layering as above to use up the rest of the ingredients. Top with the breadcrumbs.
5. Bake at 350°F/180°C/Gas Mark 4 for 30 minutes.
Serve with: Jacket potatoes, plus a red cabbage, orange and raisin salad.
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