Name: Vegetable casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 stock cube vegetable; 400.00 g vegetables; 5.00 ml dried mixed herbs; 200.00 g brown rice cooked; 175.00 ml yoghurt natural; 125.00 ml milk skim; 250.00 g cottage cheese; 50.00 ml fresh parsley chopped; 5.00 ml french mustard; 2.00 ml nutmeg ground; topping TOPPING; 1.00 bread wholewheat, processed into breadcrumbs; 30.00 g mature cheddar cheese grated; 5.00 ml parmesan cheese

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Ingredients (14)

1.00	stock cube — vegetable
400.00 g	vegetables
5.00 ml	dried mixed herbs
200.00 g	brown rice — cooked

Cheese sauce

175.00 ml	yoghurt — natural
125.00 ml	milk — skim
250.00 g	cottage cheese
50.00 ml	fresh parsley — chopped
5.00 ml	french mustard
2.00 ml	nutmeg — ground
	topping — TOPPING
1.00	bread — wholewheat, processed into breadcrumbs
30.00 g	mature cheddar cheese — grated
5.00 ml	parmesan cheese

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Method:

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.