A HERITAGE WE CAN BE PROUD OF...
The origins of Veggie Bake can be traced back to the culinary ingenuity of the Romans incorporating seasonal vegetables into a comforting and flavourful casserole, providing a satisfying and nutritious meal.
INGREDIENTS
400g Mixed veg
1 Tin Evaporated milk
1 IMANA Cream Of Vegetable Flavoured Soup
½ Tbsp Garlic
Salt and pepper (to taste)
1 cup Cheddar cheese
½ Tub Cream cheese
¼ cup Milk
¼ cup Cream
Breadcrumbs
METHOD
Preheat the oven to 180°C.
Pour oil in a baking dish and add broccoli, cauliflower and chopped carrots. Place to one side.
In a medium saucepan, add a small amount of oil and cook the garlic over medium heat until fragrant.
Add in the evaporated milk and heat before adding the IMANA Cream Of Vegetable Flavoured Soup, salt, pepper, milk and cream. Whisk together until combined and thick.
Remove from heat and add the cheddar cheese and cream cheese. Stir until melted and smooth.
Pour the mix over your vegetables and gently toss until they are all coated.
Lightly top with some more cheddar cheese and sprinkle with breadcrumbs.
Add black pepper over the top before popping it in the oven to bake for 1 hour and 10 minutes.
Once the veggies are fully cooked, remove from the oven and allow to cool slightly before serving.
