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Vegetable Bake

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“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:
1hr 15mins
SERVES:
6
UNITS:
US

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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