Vegetable Bake

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!

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

•  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.