- 1 potato
- 2 other root vegetables (for example, sweet potato, carrot, or parsnip)
- 1 tin of Campbell’s Cream of Celery soup
- A few handfuls of grated cheese
- A few teaspoons of fresh rosemary
- A few tablespoons of golden breadcrumbs
Step 1Pre-heat the oven to 190C.
Step 2Slice the root vegetables widthways - make the slices as thin as you can manage but don’t worry too much if they aren’t all perfectly even.
Step 3Pour out the cream of celery soup into a measuring jug. Fill the tin halfway with water and add to the jug. Whisk with a fork to remove the lumps.
Step 4This recipe is enough for four small casserole dishes (if you don’t have any, you can try ramekins, small soup tureens or even muffin tins, in which case the size and amount will be a little different). Brush your dishes lightly with oil, and then pour a bit of soup in- just enough to cover the bottom.
Step 5Now layer root vegetable slices in the dishes, sprinkling a bit of cheese and rosemary between the layers. Fill them right to the top of the dish.
Step 6Pour soup over the vegetables - filling to the top of each dish.
Step 7Cover (use aluminium foil if your dishes don’t have covers) and bake for 40 minutes.
Step 8Remove from the oven, take the top off and sprinkle some breadcrumbs on top. Bake for another 10-15 minutes until the breadcrumbs are toasted (you may want to use the grill setting to get them a bit browner).