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  • Vegetable and bread casserole recipe

Vegetable and bread casserole recipe

Posted on Jun 13th, 2022
by Matthew
Categories:
  • Recipes

Vegetable and Bread Casserole recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Vegetable and bread casserole recipe. Read more below.
Vegetable and bread casserole recipe, recipe Rating: 4.5
Number of votes:102



Ingredients

1  onion, chopped
3  carrots, peeled and sliced
300 g potatoes, peeled and sliced
2 stalk(s) celery, sliced
600 g sweetheart cabbage, shredded
100 g red lentils
1 can(s) white beans
½ bunch(es) thyme, chopped
100 g frozen peas, defrosted
6 slice(s) stale white bread
1 clove(s) garlic, chopped
3 tbsp olive oil
salt and pepper
sugar
600 ml vegetable stock
1 can(s) tomatoes, diced


Instructions

In a saucepan heat the oil and sauté the fresh vegetables, potatoes and lentils for 5-6 minutes. Season with salt, pepper and sugar. Pour in the stock and the tomatoes and simmer for 6 minutes. Stir in the canned beans, the thyme and the frozen peas. Cook for 2 minutes.

Layer the stew and the bread slices into a buttered casserole dish. Bake in the preheated oven at 180°C for 20-30 minutes or until golden brown.


Preparation time:

ca. 25 min

Cooking / Baking Time:
ca. 40 min

Grade of difficulty:
medium
Calories per portion:
n/a

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Reference: Vegetable and bread casserole recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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