Recipe Schottel Mushrooms & Corn

ingredients:

Margarine for greasing casserole dish (pyrex) and sauteing
200 g potatoes, sliced ​​crosswise 1/2 cm, season salt and pepper (if you want to believe a soft, sliced ​​potatoes before boiling)
cream of chicken soup (instant) is approximately 60-100 g
500 ml of liquid milk, heat
grain-size onion, sliced ​​crosswise 1/4 cm
50 ounces bacon, chopped (or corned beef may be substituted)
200 g button mushrooms canned
200 grams of sweet corn (canned or fresh)
1 egg pepper (green or red) sliced ​​crosswise 1 cm
celery, chopped

How to make:

Dissolve instant cream of chicken soup with fresh milk. Stir until blended.
Meanwhile, heat the margarine in a skillet. Saute the onion until wilted, entered bacon, mushrooms, corn, peppers.
Season to taste with salt and pepper and stir (if there is added nutmeg and oregano) to taste.
Pour in the cream soup stir the solution. Stir until thick and smooth.
Prepare a pyrex baking dish, spread with margarine. Pour stir into the pan.
Arrange potato slices on top, sprinkle with chopped celery leaves.
Preheat the oven, wait until quite hot.
Insert baking pan, bake for about 30 minutes or until the potatoes are golden.
Serve hot.