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Scone-topped casserole

Ingredients.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 1 tablespoon oil
  • 2 onions, sliced
  • 1 cup sliced mushrooms
  • 430 g can Sanitarium Nutmeat, diced
  • 425 g can tomatoes, chopped
  • 140 g carton tomato paste
  • ½ cup water
  • 1 teaspoon sugar
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt

Topping

  • ¾ cup plain white flour
  • ⅓ cup plain wholemeal flour
  • 1 teaspoon baking powder
  • 1 tablespoon chopped parsley
  • 1 egg, lightly beaten
  • ¾ cup Sanitarium So Good soy drink
  • 1½ tablespoons oil

Method

1. Heat oil in frying pan. Stir-fry onions until soft. Add the mushrooms and stir-fry for 1 minute.

2. Add remaining sauce ingredients. Bring to boil, reduce heat and simmer mixture for 5 minutes.

3. Pour mixture into lightly greased, round ovenproof dish.

4. For Topping: Sift flours and baking powder into bowl and add parsley.

5. Stir in combined egg, So Good and oil. Mix well.

6. Spread the Topping mixture over the tomato/nutmeat mixture.

7. Bake at 180°C for 30 minutes.

Course:
Dinner
Occasion:
Midweek dinner

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