Cassolettes au gratin
A casserole brimming with nutritious vegetables, tasty salsa and mozzarella cheese, that's quick to prepare and freezes just as easily to make life easier on busy weeknights!
15 min
4
40 min
Freeze for three months.
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Ingredients
- 450g (1 lb) baby potatoes, quartered
- 500 ml (2 cups) broccoli in small florets
- 1 red pepper, roughly chopped
- 45 ml (3 tbsp) olive oil
- 15 ml (1 tbsp) Italian spices or herbs of Provence
- Salt and pepper from the mill
- 1 can of 540 ml of rinsed and drained lentils
- 375 ml (1½ cups) mild or hot salsa to taste
- 500 ml (2 cups) grated mozzarella cheese
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Preparation
- Preheat oven to 400F.
- In a large bowl, combine potatoes, broccoli, bell pepper, olive oil and spices.
- Place in casserole dishes or in a large rectangular baking dish.
- Bake for 30 minutes or until potatoes are tender.
- Remove from oven, add beans and salsa. Top with grated cheese and continue baking for 10 minutes.
For the adventurers
Notes and tips
Serve with 125 ml (½ cup) sour cream.
1 comment
On a testé et on a adoré! Même une des mes filles a aimé malgré les lentilles! Hi hi!