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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Casserole crunch Recipe

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This recipe for Casserole crunch is from Sheela's Culinary memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup boiled rice or pasta
2 tablespoon butter
½ cup boiled peas, carrots and beans
½ cup red and green finely cut capsicum
¼ cup boiled beetroot
2 sprig finely cut celery
2 cloves of mashed garlic
½ cup thick coconut milk
½ cup grated mozerella
½ cup finely cut dil leaves
Salt and chilli powder to taste
½ cup finely cut pineapple or fresh peach.
Directions:
Directions:
1. In a pan, melt butter and put the mashed garlic and let it brown.
2. Now add all the above ingredients with pasta or rice except cheese and mix well.
3. Spread it in a casserole and sprinkle mozzarella and bake for 45 minutes at 350 degrees centigrade.
4. Remove from oven and cover with alluminium foil.
5. Serve cold or hot.
Number Of Servings:
Number Of Servings:
4 people
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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