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Author Notes: My father gave me two beautiful Le Creuset mini-casserole pots. They've been sitting collecting dust in my cupboard for six months now because I couldn't figure out what to do with them. This Bank Holiday weekend I thought I would invite a friend over and see if I could come up with some way to use them. The resulting mini casserole seemed to go down pretty well so I thought I would post it here. Forgot to take after photos so an in-progress shot will have to do. —Nelsy
handful plum tomatoes (any tomatoes will work, I just prefer plum)
small red onions
bell pepper (I used orange, red would also work well)
grams mozzarella cheese
grams smoked chorizo
- Pre-heat oven to 190 degrees celsius. You'll need two mini casserole pots with lids - you can easily double the ingredients if you need to feed more people.
- Chop up the tomatoes, onion and peppers into small pieces. Put a quarter of the tomatoes, a quarter of the onion and a quarter of the pepper into the bottom of each mini casserole pot.
- Add a thin layer of mozzarella cheese. Drizzle on a little oil, sprinkle on some oregano and a good few grinds of fresh black pepper.
- Add the rest of the vegetables and then another layer of cheese. Finish off with another little drizzle of oil and a sprinkling of oregano and freshly ground black pepper.
- Pop on the lids and put the mini pots into the oven for 30 minutes.
- When it's time, take the casserole pots out of the oven. Be careful - they'll be super hot! Carefully lift off the lids and pop the sliced chorizo sausage into the top. Leave the pots for a few minutes (otherwise your dinner guests might scold themselves), the heat of the pot should be enough to heat up the ready-cooked chorizo.
- Serve with some crusty bread and enjoy!