Vegetarian Comfort Casserole Recipe

About this recipe

A hearty and satisfying vegetarian casserole featuring a savory bean and tomato mixture topped with creamy mashed potatoes, perfect for dinner.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 51 g Knorr Thick Tomato Soup
• 250 g Freshcon Cooked Rajma
• 500 g X 2 Organically Grown Potato Combo
• 125 g Mooz Butter Garlic & Herbes
• 1 ltr Mother Dairy Toned Milk
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté 1 diced onion until translucent, about 5 minutes.
2. 2. Add 1 can of tomato soup and 1 cup of cooked kidney beans to the skillet. Stir well and simmer for 15 minutes.
3. 3. Meanwhile, peel and chop 6 medium-sized potatoes. Boil them in a pot of salted water until tender, about 20 minutes.
4. 4. Drain the potatoes and mash them with 2 tablespoons of butter and 1/4 cup of milk until smooth. Season with 1 teaspoon of salt.
5. 5. Preheat the oven to 375°F (190°C). Pour the bean and tomato mixture into an oblong casserole dish.
6. 6. Spread the mashed potatoes evenly over the top of the bean mixture.
7. 7. Bake the casserole in the oven for 20 minutes, or until the potatoes are lightly browned.
8. 8. Remove from the oven and let cool for 5 minutes before serving.