Betty’s casserole

An easy casserole of grilled lamb chops, thinly sliced potatoes, split peas and butter beans baked in tomato soup. Betty was our Jewish confidante who helped Dad and I cook for ourselves after mum died when I was 12 years old. This recipe saved our lives!

Betty’s casserole Credit: Kitti Gould

• serves

  2

• prep

  15 minutes

• cook

  1 hour

• difficulty

  Easy

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One PAN Dinner

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Ingredients

• 4 lamb chump chops
• Salt and pepper, to taste
• 2 medium Kestrel potatoes, (or other white washed potatoes), sliced about 5 mm - thick
• 60 g (¼ cup) green split peas
• 50 g (¼ cup) canned butter beans, drained and rinsed
• 2 x 420 g cans Heinz Big Red tomato soup

Instructions

1. Preheat the oven to 220˚C. Heat a barbecue or chargrill pan to medium – high.
2. Grill the chops on both sides until cooked to your liking. Season with salt and pepper.
3. Place the cooked chops in a Dutch oven with the remaining ingredients. Cover with the lid and bake for 90 minutes or until the potatoes are tender.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

One PAN Dinner

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG