2 Potatoes, boiled, peeled and sliced
1 cup Macaroni, prepared according to instructions on the pack
1 cup Pasta Sauce
1 Onion, finely chopped
1/2 cup Spinach puree
1/4 cup Sweet Corn
1 tsp Olive Oil
1 tsp Mixed Herbs
1 tsp Chilli Flakes
1 cup White Sauce
1 slice Cheese
1/4 cup Bread Crumbs
Salt and Pepper to taste
Butter to grease the tin
Grease the tin with the butter. Preheat the oven to 200C (400F).
Heat the olive oil in a pan and saute the onions. Add the mixed herbs and the chilli flakes. Add the corn along with a little water. Cook until the corn is soft and the water has evaporated. Add the spinach puree and a little salt. Keep aside.
Blend the white sauce with the cheese and keep aside.
Arrange the potato slices to cover the base of the tin. Spread the pasta sauce over the potatoes. Spread the macaroni over this. Cover with the spinach and corn mixture. Pour the white sauce over this spinach layer. Season with salt and pepper and cover with bread crumbs. Bake in the oven for 20 minutes. Serve hot.
There were two things that I really liked about this casserole: The different flavours that came together beautifully and the wonderful colour combination that made it a visual treat.