Country Vegetable Casserole
|Onions||2 Large, thinly sliced|
|New carrots||4 , thinly sliced|
|New turnip||1 , thinly sliced|
|Leek||1 , sliced|
|Potatoes||2 , thinly sliced|
|Frozen corn and sweet peppers||8 Ounce (Packet)|
|Freshly ground black pepper||To Taste|
|Cheese||2 Ounce, grated|
Melt the butter in an ovenproof casserole.
Toss in the sliced onions and leave on a low heat for about 5 minutes.
Add the thinly sliced vegetables and the corn and sweet peppers, with seasoning between each layer.
Pour over the stock, cover the casserole and cook in the oven for 45 minutes or until the vegetables have absorbed the stock.
Sprinkle with the grated cheese and brown under the grill.