Autumn Game Casserole Food

AUTUMN CASSEROLE

Steps:

• Place the pearl barley in a pan and cover with cold water, bring to the boil and simmer for 30 minutes, keeping the water topped up.
• Drain the barley and reserve any liquid.
• Cook the lamb in a large pan over a high heat until sealed and browned on all sides then remove from the pan.
• Melt the butter in the same pan, add the flour and cook until the roux is a golden brown colour then stir in the tomato puree
• Add the stock slowly, stirring all the time, bring to the boil.
• Add the pearl barley, any reserved liquid and the vegetables and cook gently for 30-35 minutes.
• Season to taste before serving.

AUTUMN VEGETABLE CASSEROLE

Steps:

• Spray a rectangular 9x13 pan with cooking spray. Arrange all potato slices on the bottom. Sprinkle with 1/3 of salt, pepper, crumbs and a drizzle of oil.
• Layer the red pepper, onion and zucchini strips next. Repeat 1/3 of s&p, crumbs, oil.
• Top with tomato slices and the remaining oil,s&p, crumbs.
• Sprinkle on the cheese.
• Bake uncovered in a 350F oven for 1 hour.
• Let stand 10 minutes before slicing.
• YUMMY!

AUTUMN CARROT CASSEROLE

Steps:

• Place half the apples in a greased 2 quart baking dish.
• Cover with half the carrots.
• In a bowl, combine brown sugar, flour, cinnamon, and salt.
• Cut in butter until crumbly; sprinkle half over apples and carrots.
• Repeat layers.
• Pour orange juice over all.
• Bake, uncovered at 350 degrees for 30 to 35 minutes.