Ingredients

• 1 cup - Sweet corn
• 2 cups - Chopped spinach
• 2 tbsp - Tomato sauce
• 1 - Large onion, sliced
• 2 - Large tomatoes, chopped
• 1 - Green chilli, chopped
• 2 tbsp - Oil
• 3 tbsp - Flour
• 1 cup - Milk
• Salt to taste
• 1 tsp - Pepper powder
• 4 tbsp - Grated cheese

How to Make Creamy Corn and Spinach Casserole

• Cook spinach with a pinch of salt for 5 minutes without adding water.
• Leave aside to cool then blend it to a paste/puree in the mixer/ blender.
• Heat the oil in a pan, saute the onions and chopped green chillies, till the onions turn light brown.
• Add the tomatoes and cook on low heat till the tomatoes turn to pulp.
• Meanwhile mix the flour and milk together till smooth.
• Add this to the onions and tomatoes and mix well.
• When the sauce thickens add the salt, pepper, 2 tbsp grated cheese, tomato sauce, pureed spinach, milk, sweet corn and mix well.
• Remove from heat and transfer to a buttered baking dish.
• Sprinkle the remaining cheese on top.
• Bake in a moderate oven (355 degrees F ) for 15-20 minutes.
• Serve with toast or garlic bread.
• Recipe Courtesy: Anglo-Indian Recipes