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Mexican Quebec Milk-Fed Veal casserole |
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- 1 can (284 ml / 10 oz) cream of tomato soup
- 125 ml (1/2 cup) milk
- 125 ml (1/2 cup) water
- 30 ml (2 tablespoons) dehydrated onions
- 2 ml (1/2 teaspoon) garlic powder
- 5 ml (1 teaspoon) dried oregano
- 250 ml (1 cup) long grain rice
- 1 green pepper, diced
- 1 jar (170 ml / 6 oz) roasted red peppers, drained and cut in strips
- 1 can (199 ml / 7 oz) corn kernels, drained
- 500 g (1 lb) Quebec Milk-fed Veal scallops
- 500 ml (2 cups) grated Mozzarella cheese
- Salt and pepper to taste
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Preparation
- Prepare the above ingredients the night before or first thing in the morning.
- In a bowl, combine cream of tomato soup, milk, water, dehydrated onion, garlic powder and oregano.
- In a 2 litre (8 cups) baking dish, place rice and tomato sauce mix. Mix with a spoon. Add green pepper, roasted red pepper and corn. Place Quebec milk-fed veal scallops in a single layer on the top. Add salt and pepper to taste. Sprinkle grated cheese on top. Cover and refrigerate.
- Pre-heat oven to 220°C (425°F). Cook covered for 40 minutes or until the
liquid is absorbed by the rice. Cook uncovered under the oven grill for approximately
5 minutes or until the cheese is golden. Let sit for 5 minutes before serving.
- Variante: Replace cream of tomato soup by a package of cheese
sauce mix.
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