History Cookbook: Vegetable and Oatmeal Casserole

Healthiness : (117 votes)

Difficulty:  
Comments: Some peeling and chopping is needed.
Preparation Time: 30 minutes
Cooking Time: 1 hour
Number of servings: 6 servings
Serving suggestions: Serve with green vegetables.


Vegetables were very plentiful in WW2 as people were encouraged to grow their own. Gardens, parks and even window boxes were used to grow vegetables and herbs. This recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston Lakes.

• 450g ( 1lb) mixed root vegetables
• knob of dripping
• 50g (2oz) coarse or medium oatmeal
• sprinkling of paprika
• chopped parsley and herbs to flavour
• salt and pepper to taste
• 5ml (1tsp) meat extract or stock cube
• 1 pint vegetable stock

• Weighing scales
• Teaspoon
• Measuring jug
• Peeler
• Knife
• Chopping board
• Frying pan
• Wooden spatula

Always wash your hands before preparing food.

1. Peel and dice the vegetables
2. Fry in dripping until slightly cooked
3. Add the oatmeal and stir until the fat is absorbed
4. Season with paprika, herbs, salt and pepper and add the meat extract
5. Add the vegetable stock and simmer gently, covered for 1 hour. Stir occasionally or it may burn on the bottom

A little corned beef, cooked meat or fish may be added at the last minute.

There are 11 comments for this recipe.
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Name: Camelia	14th January 2017
I found this very helpful.

Name: Mick	4th July 2016
This info is not helpful

Name: Robin

1st November 2015

I took this recipe, adapted it, and made it into a completely vegan dish. I substituted a tablespoon (US) of canola oil for the dripping and a tablespoon (USA) of soy sauce for the meat extract or stock cube. The dripping and meat extract or stock cube are basically used as flavoring agents. To provide additional flavor, I incorporated 1/4 cup of chopped onions into recipe. I also adapt the recipe for microwave cooking. The addition of rehydrated dried mushrooms would also add more flavor to the dish.

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