Green Bean And Potato Casserole
|Green beans||1 Pound (500 Gram)|
|Potatoes||1 Pound (500 Gram)|
|Mozzarella cheese||3⁄4 Cup (12 tbs), grated|
|Mushrooms||4 Ounce (125 Gram)|
|Whole tomatoes||425 Gram|
|Butter||1 Ounce (30 Grams)|
|Garlic||1 Clove (5 gm)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Parsley||1 Tablespoon, chopped|
Top, tail and string beans; cut in half across.
Peel potatoes and slice very thinly.
Grease a shallow ovenproof dish, place potatoes evenly over base, sprinkle cream over top.
Bake, covered, in moderate oven 25 minutes.
Remove from oven, sprinkle with cheese.
Bring pan of salted water to boil, add beans and cook 3 minutes; drain.
Slice mushrooms and peppers thinly, combine with beans.
Arrange bean mixture over potatoes, pour sauce over and bake, uncovered, in moderate oven 15 minutes.
Chop bacon finely, cook in pan until crisp; drain.
Sprinkle bacon over top of casserole.
Sauce Push undrained tomatoes through sieve into bowl.
Melt butter in pan, add peeled and finely chopped onion and crushed garlic, cook until onion is tender.
Add tomatoes, water, salt, pepper and Worcestershire sauce, bring to boil, reduce heat and simmer 15 minutes, covered.
Stir in parsley.