Title: Spicy Potato And Vegetable Casserole
Categories: Schwartz, Schwartz2
Yield: 4 servings

675 g Potatoes; cut into cubes (1
; 1/2 lb)
2 tb Oil
1 Onion; chopped
225 g Mushrooms; quartered (8oz)
1 Red pepper; diced
1 198 gram tin sweetcorn;
-drained (7oz)
1 ts Schwartz Oregano
1/2 ts Schwartz Hot Chili Powder
1 ts Schwartz Garlic Salt
1 tb Tomato pur‚e
25 g Butter; (1oz)
2 tb Flour
300 ml Milk; (1/2 pint)
100 g Cheddar cheese; grated (4oz)

Pre-heat the oven to 180C, 350F, Gas Mark 4. Par-boil the potatoes in
boiling, salted water until just tender. Drain. Heat the oil in a frying
pan and fry the onion for 2-3 minutes. Add the mushrooms, pepper and
sweetcorn and cook for 2-3 minutes until tender. Stir in the herbs, spices
and tomato pur‚e.

Meanwhile, melt the butter in a small pan, add the flour and cook for 1
minute. Gradually add the milk, stirring. Bring to the boil, stirring
constantly until thickened. Add half of the cheese. Mix together the
potatoes, vegetables and sauce and transfer to a casserole dish. Top with
remaining cheese and bake for 30 minutes.

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