Vegetable casserole

Recipe from: 9 December 2010

Ingredients 15
Servings 6
Time 25 mins

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

30 mins
 
Preheat oven to 180ºC.
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.
 

 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.