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Cheats Casserole Recipe


This is real comfort food - sweet roasted roots, beans and tomatoes all topped with a crunchy crust of cheesy Shredded Wheat.

  • Serves 4
  • Prep time 15 minutes
  • Cooking time 30 minutes


  • 3 medium red onions, peeled and cut into 8 wedges
  • 4 carrots, peeled and cut into wedges on a slant
  • 2 celery sticks, chopped
  • 5 garlic cloves
  • 4 rashers lean, rindless bacon, chopped (optional)
  • 2tbsp olive oil
  • 2 bay leaves
  • 350g cherry tomatoes
  • 400g can pinto beans, drained and rinsed
  • 200ml vegetable stock
  • 1tbsp chopped fresh sage
  • For the topping
  • 75g Bitesize Shredded Wheat, crumbled
  • 50g mature chedder, finely grated


1. Preheat the oven to 200C/400F/Gas 6.
2. Place the onions, carrots, celery, garlic, bacon (optional), oil, and bay leaves in a roasting tin. Season well.
3. Cover with foil and cook for 25 minutes.
4. Remove the foil and add the tomatoes, beans, stock, and sage. Return to the oven and cook for a further 10-12 minutes.
5. Meanwhile, in a small bowl mix the topping ingredients together and set to one side. 
6. Transfer the vegetables into four individual, heatproof shallow soup bowls or gratin dishes. Sprinkle over the Bitesize Shredded Wheat topping and place under a preheated grill for 1-2 minutes until golden and crusty. Serve straight away.