Veggie and Bean Casserole

Veggie and Bean Casserole

Veggie and Bean Casserole200g/6 oz mushrooms – cut each into 4

100g/4 oz baby corns – cut into rounds

500 g/1 lb spinach

1 cup canned baked beans in sauce

3 tbsp butter

A pinch of grated nutmeg

1 tsp lemon juice

½ tsp red chilli flakes

Salt & pepper to taste

4 tbsp grated mozzarella cheese

4 tbsp grated cheddar cheese

1-2 tbsp olive oil


Remove the hard stems of the spinach and shred finely.  Wash and strain the spinach in the strainer for 15 minutes.  Pat dry on a kitchen towel. 


In a pan, add 1 tbsp of butter and cook the spinach till all the water evaporates.  Add nutmeg, salt and pepper to taste.  Stir fry for 2-3 minutes more till it gets done.  Transfer to a shallow, ovenproof, glass serving-dish.  Spread over the base and a little on the sides too. 


Mix baked beans with tabasco sauce.  Spread a layer of baked beans on spinach, leaving the edges, so that a little spinach shows on the sides.


Heat 2 tbsp butter.  Add mushrooms & baby corns.  Add lemon juice and sauté for 5-7 minutes on medium flame till crisp and tender.  Add red chilli flakes, salt and pepper to taste.


Arrange the baby corns and mushrooms on the baked beans.  Mix both the cheeses.  Spread on top.  Sprinkle some olive oil on the cheese.  Put under a grill or microwave for 3 minutes for the cheese to melt.  Serve hot.