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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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! 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.
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