Vegetable Casserole

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 4 based on 100 votes
4
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Oats Cutlets, Best Rosemary Oatcakes, Easy Aloo Wadi

Rate This Recipe
4

Ingredients

  • 6 - bread slices
  • 1 cup - Milk
  • 1/3 cup - Tomato sauce
  • 500 g - large purple brinjals, approx.
  • 250 g - Capsicums
  • 250 g - Onions
  • 3 to 4 - green chillies, finely chopped
  • 2 tbsp - butter, melted
  • 2 tbsp - flour (maida)
  • 4 tbsp - oil
  • 2 tbsp - coriander leaves, chopped
  • 1/2 tsp - cumin powder
  • 1 tsp - coriander powder
  • few sprigs - Coriander leaves
  • salt to taste
  • For Topping:
  • 300 g - potatoes, boiled, peeled and mashed
  • 200 g - carrots, boiled, peeled and mashed
  • 50 g - cheese, grated
  • 2 tbsp - Butter
  • salt and pepper to taste

How to Make Vegetable Casserole

  • Cut the bread slices into 2 cm cubes. Mix with melted butter and toast in a moderately hot oven.
  • Cut the brinjals into 3 cm pieces. Sprinkle with 1 tsp salt and keep aside for 15 minutes.
  • De-seed the capsicums and cut into 2 cm pieces. Cut the onions to match the capsicum pieces.
  • Heat the oil and saute the onions and capsicums till tender.
  • Squeeze the brinjal pieces to remove the moisture and add to the pan.
  • Cook till brinjals are just tender. (Avoid over cooking.)
  • Add green chillies, cumin and coriander powders. Cook for 1 minute.
  • Add tomato sauce and maida.
  • Mix till smooth. Add the milk, salt and pepper.
  • Give one boil and remove from fire.
  • Add the chopped coriander leaves and remove from fire. Stir in the toasted bread cubes.
  • Pour into a greased baking dish. Mix all the ingredients for the topping together.
  • Carefully spread over the vegetable mixture.
  • Mark lines over the surface with a fork.
  • Bake in a moderate oven (180 degrees C) till light brown on top. Serve hot.