Baked Bean Potato Casserole
- 1 Onion
- a sprig of thyme
- 1 or 2 cloves garlic
- 1 or 2 celery sticks
- Add a tin of baked beans and perhaps 1/2 a tin of peas
- 1 cup ff cottage cheese
- Season to taste with pepper
Chop up the first four ingredients and sauté (I use a little white wine). Quantities according to personal taste! You can add chopped mushrooms at this stage as well if you wish. Stir in gently.
Peel and thinly slice a largish potato. Put the slices on the bottom of an oven-proof dish.
Pour the bean/pea mixture over the potato slices. Sprinkle some wholewheat breadcrumbs over the top.
Bake at about 180° F until potato slices are tender. Serve with a green salad.
If you like lentils, you can add a cup of these (pre-soaked overnight) to the bean/pea mixture before pouring over the potatoes.Servings: 1 large or 2 small servings
Source: Frances Watts
Submitted by: Recipe Group Member
Date:Aug 21, 1997
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