By Bernie and Mike Bell

Ingredients

• 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.