Ingredients:
500 g green beans
500 g potatoes
1 tablespoon cream
3/4 cup grated cheese
125 g mushrooms
1 red peppers or 1/2 red capsicums (optional)
1 green peppers (optional)
2 slices bacon
425 g canned whole tomatoes, diced
30 g butter or 30 g cooking spray
1 onions
1 teaspoon garlic
1/2 cup water
salt
pepper
1/2 teaspoon Worcestershire sauce
1 tablespoon fresh parsley
Directions:
Top and tail and string beans, cut in half.
Peel potatoes and slice thinly.
Grease a shallow ovenproof dish.
Place potatoes evenly over base and sprinkle cream over top.
Place covered in a moderate oven for 25 minutes.
Take out and sprinkle with cheese.
Bring salted water to boil add beans cook 3 min.
Drain and slice mushrooms and pepper thinly.
Combine with beans.
Arrange bean mixture over potatoes.
Pour over sauce and bake 15 min uncovered in a moderate oven.
Chop bacon finely cook in pan til crisp and sprinkle over casserole.
SAUCE.
Push tomatoes through sieve into bowl or just use diced tomatoes in can.
Melt butter (or spray) in pan add onion chopped and garlic cook til tender.
Add tomatoes, water, salt pepper, worcestershire sauce, bring to boil reduce heat.
SImmer 15 min covered.
stir in parsley.
Servings: 6
Time preparation: 5 min.
Time total: 45 min.