Boerewors casserole

By admin
19 November 2010

15 ml olive oil

25 ml butter

2 onions, thinly sliced

2 cloves garlic, crushed with 5 ml salt

250 ml black olives, pitted

100 g feta cheese, cut into small cubes

1 can (425 g) cream of celery soup

1 kg Shoprite Checkers Championship

Boerewors, cooked and cut into 5 mm slices

4 big tomatoes, peeled and thickly sliced

salt and freshly ground pepper

100 ml grated Cheddar cheese

50 ml tomato sauce

Preheat the oven to 180 °C.

Heat the oil and butter in a frying pan and sauté the onion and garlic until glossy.

Remove from the stovetop.

Add the olives, feta cheese, soup and boerewors to the pan and stir.

Pack the tomato slices in a medium-size ovenproof serving dish.

Season with salt and pepper.

Spoon the boerewors mixture on top of the tomatoes and sprinkle the grated cheese on top.

Bake for 15 minutes.

Serve with the tomato sauce.

Serves 4-6.

TIP This meal can be stretched by cooking 500 g elbow pasta and adding it to the boerewors mixture. Vary the recipe by adding cream, freshly ground pepper and nutmeg to the pasta. Or add fresh basil to the pasta before adding the boerewors mixture.

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