Prep 20 mins
Cook 25 mins
Delicious and healthy one dish veggie entree from Family Fun magazine. We really enjoyed this - I ended up using almond milk instead of cow's milk because it was on hand.
For the filling
- 1 large baking potato, peeled and cut into 3/4 inch dice
- 1 1⁄2 cups peeled and thinly sliced carrots
- 1 1⁄2 cups frozen peas
- 1⁄2 cup broccoli floret
- 1⁄2 cup frozen corn kernels
- 1⁄2 cup butternut squash, diced
- 3 1⁄2 tablespoons unsalted butter
- 1 large onion, quartered and thinly sliced
- 1 1⁄2 cups sliced mushrooms
- 3 tablespoons flour
- 1⁄4 vegetable bouillon cubes dissolved in 1 1/4 c water
- 1 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon thyme
- 1⁄2 teaspoon celery seed
- 1⁄3 cup grated parmesan cheese
for the topping
- 3⁄4 cup yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1 large egg, slightly beaten
- 1 tablspoon oil
- Preheat oven to 400. Place potato, carrots, peas, broccoli, corn, and squash in a medium pot and fill it with enough water to cover the vegetables plus one inch. Lighly salt the water, bring it to a boil. Then allow the vegetables to continue boiling for 4 minutes. Drain and rinse with cold water and set them aside.
- Melt butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and mushrooms and saute them until soft, about 4 minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds. Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and stir until sauce thickens, about 4 minutes.
- Add vegetables to the sauce and stir well. Add more salt and pepper if desired, and stir in Parmesan. Bring filling to a summer. Thin it with water if it becomes thicker than potato soup. Transfer the filling to a casserole dish.
- Make the corn bread topping. In a medium bowl, whisk together cornmeal, sugar, baking powder, and salt. Add milk, egg, and oil and stir until evenly blended. Spread the batter over the filling in the casserole dish. Bake until the top is golden brown and sides are bubbly, about 25 minutes.
Excellent filling! More work than I like for a recipe, but the flavor was delicious and worth the effort! Total comfort food. The topping was good, butI would have preferred something without cornmeal, but overall, no complaints here. This goes into the keeper file. Thanks for sharing!
I got this recipe directly out of the issue of Family Fun, and I've made it at least a dozen times. It's great whether you follow the recipe or switch it up, and it feeds a crowd. Sometimes I add chicken to it. I often use all fresh or all frozen veggies, depending on what I can find in Spain, where I live. My only important change is to use regular flour rather than cornmeal for the topping and decrease the sugar a bit, since I really don't like corn bread. It works out fine. The sauce is really flavorful. Oh, and the bouillon? Use what you have, unless you're making it as a vegetarian dish. We always have chicken and beef bouillon in the house, but I rarely keep the vegetable kind since we don't care for the flavor of the broth it produces. This cobbler is a really forgiving dish.
I saw this in the magazine also and loved it the first time I made it. I just made it today for the second time and did the lazy way: 1 can sliced potatoes 1 can sliced carrots 1 can mixed veggies 1 can asparagus 1 can mushrooms I prepared the sauce according to the directions, mixed it with all the veggies in a bowl, then put it into a baking dish. I used a package of corn muffin mix for the topping. Easy!