Corn Italian Casserole

By Bernie and Mike Bell


  • ½ a small can of corn niblets
  • 4 oz lentils (pre-soaked), or equivalent of mince, or vegemince
  • Small tin of tomato soup, or for the lactose intolerant – equivalent amount of Passata
  • 1 tblsp tomato ketchup
  • 2 oz cheese
  • ½ a green pepper, chopped
  • 3 oz mushrooms, sliced
  • Garlic, chopped ( how much depends on how much you like  garlic!)
  • ¼ pkt of pasta shapes
  • Salt & Pepper
  • Oil for frying

Heat oven to 200°C

Cook lentils

Cook pasta. While pasta is cooking fry peppers, mushrooms and garlic in a little olive oil.  Add and fry mince if using, otherwise add the pre-cooked lentils. Add soup (or passata), ketchup and corn and stir in cooked pasta – add salt and pepper to taste. Pour into a buttered casserole dish and arrange cheese slices on top.

Cook for 20-30 minutes in oven.

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