Serves 4 to 6
1 medium onion, finely chopped
15 ml butter
1 tin (285 g) mushroom pieces, drained
2 bags (75 g each) salt and vinegar potato chips, crushed
1 tin (410 g) French-style green beans, drained
1 packet (100 g) flaked almonds
100 g Cheddar cheese, grated (250 ml)
1 tin (400 g) mushroom soup
125 ml grated Cheddar cheese for sprinkling
In a heavy-bottomed pan, sauté the onion in heated butter until translucent. Remove from the heat and stir in the mushrooms. Sprinkle the chips on the bottom of a greased ovenproof dish, followed by half the green beans, half the mushroom and onion mixture, half the almonds and half the cheddar cheese. Repeat the layers and pour the mushroom soup on the top. Sprinkle with the 125 ml Cheddar cheese and bake in a preheated oven at 180 ®C for 40 - 45 minutes.
This recipe is by Deona Tait from her book Shortcuts to Flavour; Quick meals from the grocery cupboard. Human & Rousseau (2012).