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    You are in: Home / Recipes / Vegetable Bake Recipe
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    Vegetable Bake

    Vegetable Bake. Photo by Fairy Nuff

    1/1 Photo of Vegetable Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    mariarch's Note:

    This is an adaptation of a recipe borrowed from a friend. I find it is a great way to get the kids to eat different veggies as I can hide them in the sauce. After my first review I have revised the amounts and prep time. This was my first recipe post and I just sort of chuck everything into this recipe, so sorry if I misled!

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    Units: US | Metric

    • mixed vegetables (enough for a casserole dish I use potato, pumpkin, leek, carrot, sweet potato anything on hand reall)
    • 500 ml chicken stock
    • 1 (250 g) container cream cheese with garlic and herbs
    • 2 tablespoons cornflour (mixed with 2tbsp water to make slurry)


    1. 1
      Cut all the vegetables up into 1-inch cubes and place in casserole dish.
    2. 2
      Mix stock and Philly cheese together, stir in the cornflour slurry and pour over vegetables.
    3. 3
      Cook in oven on 180°C for 45 minutes or until vegetables cooked through.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on August 18, 2008


      This is an excellent recipe. Really, really tasty and so easy to throw together. I think I would have used about 8 or so cups of cut up vegies. Sweet potatoes, broccoli, cauliflower, onion and a handful of frozen peas. I also added some fresh basil and parsley out of my garden as well as a shake of garlic salt as I only had plain cream cheese on hand. I did need to cook quite a bit longer than stated. About 90 minutes and maybe because of the amount of veggies I used. This one goes into my favourites cookbook!

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    • on August 14, 2008


      What an easy, creamy and tasty vegetable bake. This went down well with even my pickiest eaters. I used carrots, broccoli, potatoes, onions, pumpkin as they were the vegies I had at hand. Any vegetable mix would be great for this recipe and it's just so easy to bung it in the oven while preparing the rest of the dinner. Thanks mariarch for a tasty recipe!

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    • on October 27, 2007


      LOVED the taste and variety of textures! I found the recipe difficult to follow. It took me an hour to cut all the vegetables and the recipe calls for 10 minutes of prep. The amounts were also willy-nilly. There is absolutely no way all the stated amounts could possibly fit in a casserole dish and feed only four people. Mine ended up being my largest casserole dish(after I cut the recipe down a lot!) and we had tons of leftovers after 6 people had at it. In short, I loved the end product, but figuring out how to make it was hell!

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    Nutritional Facts for Vegetable Bake

    Serving Size: 1 (87 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 39.2
    Calories from Fat 9
    Total Fat 1.1 g
    Saturated Fat 0.2 g
    Cholesterol 2.5 mg
    Sodium 121.0 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 0.1 g
    Sugars 1.3 g
    Protein 2.3 g

    The following items or measurements are not included:

    cream cheese with garlic and herbs

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