Vegetable & Cheese Casserole

A tasty warming dish, easy to prepare and cook.

Serves: 4-6


  • 50g butter
  • 200g onions, sliced
  • 450g carrots, sliced
  • 3 level tbsp cornflour
  • 600ml milk
  • 200g cheddar cheese
  • 2 tsp English mustard
  • 350g can kidney beans
  • 1 red pepper, sliced
  • seasoning


  1. Saute the onions and carrots in the butter for about 10 mins to bring out their flavour. Do not colour.
  2. In another pan, blend the cornflour with a little milk then gradually add the rest of the milk.
  3. Bring this to the boil, stirring continuously and simmer for 2 mins.
  4. Remove from the heat, add half the cheese, mustard, onion, carrots, beans, red pepper. Taste and adjust the seasoning.
  5. Pour into an ovenproof casserole, cover and bake at 170 degrees, Gas Mark 4 for about 45 mins until the vegetables are cooked.
  6. Sprinkle with the remaining cheese.
  7. Serve with salad and hot garlic bread.

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