|125 ml||butter — divided|
|1||onion — chopped|
|3||celery sticks — chopped|
|2 x 410 g tins||Rhodes Quality Mixed Vegetables — drained|
|2 x 410 g tins||Rhodes Quality Whole Kernel Corn — drained|
|125 ml||cheddar cheese — grated|
|125 ml||mozzarella cheese — grated|
|5 ml||Dijon mustard|
|salt and freshly ground black pepper|
|250 ml||fresh breadcrumbs|
|45 ml||fresh flat-leaf parsley|
Melt half of the butter in a medium saucepan and fry the onion and celery until softened.
Place into a large bowl.
Add the Rhodes Quality Mixed Vegetables and the Rhodes Quality Whole Kernel Corn and stir to mix.
Mix the cheddar and mozzarella cheeses.
Add half of the cheese mixture to the vegetables along with the mayonnaise and mustard and stir to combine.
Season to taste.
Spoon the mixture into a casserole dish.
Mix the remaining cheese with the breadcrumbs and the parsley and sprinkle over the top.
Melt the remaining butter and drizzle over the top.
Bake the casserole in an oven that has been preheated to 180ºC for 30 minutes, or until golden brown on top.