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Dutch casserole

Recipe from: 11/4/1993 12:00:00 AM
Ingredients 12
Servings 6
Time 15 min


  • 1
    large onion, sliced into rings
  • 2
    cloves garlic, crushed
  • oil
  • 750
    Russian sausages
  • 6
    medium potatoes, skinned and quartered
  • 12
    fairly small carrots, peeled and cut into pieces
  • chicken stock, made with stock cubes
  • 1
    small cauliflower, broken into florets
  • same quantity broccoli
  • 300
    green beans, topped and tailed
  • salt and black pepper
  • mushroom soup powder (optional)


40 min
Sauté the onion and garlic in a little oil in a large saucepan until soft. Add 1-2 packets of Russian sausages and fry until slightly browned. Add the potatoes and carrots and pour a little of the chicken stock over. Cover and simmer until the vegetables are just about done. Add the remaining vegetables and simmer until just done but still slightly crisp. Season to taste with salt and pepper, adding more chicken stock if the casserole becomes too dry. Thicken the sauce with mushroom soup powder, if necessary. Serve with rice. Serves 6-8.



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