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!

September 20, 2021 1 comment

15 min

4

40 min

Freeze for three months.

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
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.

Réaliser en Batch-Cooking

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1 comment

Amélie Laflamme December 12, 2022

On a testé et on a adoré! Même une des mes filles a aimé malgré les lentilles! Hi hi!