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Vegetable casserole


Preparation time: 25 min
Cooking time: 30 min

 
 
 

Ingredients

 
  • 1
    vegetable stock cube
  • 400
    g
    fresh vegetables, cut into bite-sized pieces
  • 5
    ml
    dried mixed herbs
  • 200
    g
    cooked brown rice
  • CHEESE SAUCE
  • 175
    ml
    natural yoghurt
  • 125
    ml
    skim milk
  • 250
    g
    plain cottage cheese
  • 50
    ml
    freshly chopped parsley
  • 5
    ml
    French mustard
  • 2
    ml
    ground nutmeg
  • TOPPING
  • 1
    slice wholewheat bread, processed into breadcrumbs
  • 30
    g
    mature Cheddar, finely grated
  • 5
    ml
    Parmesan cheese
 

Method

 
Preheat oven to 180 ºC. Dissolve stock cube in 250 ml boiling water. Bring stock to the boil in a saucepan. Add vegetables and mixed herbs and boil for 3-5 minutes until vegetables are tender. Drain. Spoon cooked rice into a casserole dish and top with vegetables. Mix all the ingredients for the cheese sauce together and pour over vegetables. Mix topping ingredients together and sprinkle over the casserole. Bake in the oven for 20 minutes before browning the topping under the grill. Serves 6.
 
Servings: Change Serving
 

 

 
 

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