Potato and Pumpkin Bake

This is a great dinner side to make ahead of time or can be a main, just add some more vegies & a bit of chicken.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 750  g  desiree potatoes, peeled, cut into 2cm cubes
• 750  g Japanese pumpkin, peeled, deseeded, cut into 2cm cubes
• 270  g corn kernels, drained
• 300  g  canned  chicken and corn soup
• 6  eggs, at room temperature
• 2  tablespoons thyme leaves
• 1  cup  tasty cheese, grated

Directions

1. Preheat oven to 200°C Grease a 10-cup capacity ovenproof dish.
2. Place potato and pumpkin onto separate microwave-safe plates. Drizzle each with 2 tablespoons water. Cover with plastic wrap. Microwave each on HIGH (100%) for 3 minutes or until potato and pumpkin are almost tender. Drain. Transfer to ovenproof dish. Stir in corn.
3. Pour soup into a jug. Add eggs and thyme. Season with salt and pepper. Beat with a fork until well combined.
4. Pour egg mixture over vegetables, shaking dish to allow egg mixture to run through to the base. Sprinkle with cheese. Bake, uncovered, for 45 to 50 minutes or until golden and cooked through. Serve.
5. Tip: For extra protein, you could add 2 cups of shredded barbecued chicken at the end of step 2.
6. Variation: You can replace the pumpkin with orange sweet potato, and the corn kernels with 200g cooked chopped bacon.