Vegetable Bake

READY IN: 1hr 15mins
Recipe by mariarch

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!

Top Review by Jewelies

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!

Ingredients Nutrition

  • 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)

Directions

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

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