Summary: No more hiding the veg! This easy casserole will have the family begging for veggies. If there is something in here you don’t like replace with something you do. If you are lucky enough to have left overs it is great tossed through hot pasta.
Ingredients
- 1 small head broccoli, chopped into florets
- 1 leek, sliced
- 2 carrots, sliced into rounds
- 1 capsicum, sliced into thin strips
- 1 bunch asparagus, sliced into short lengths
- 1 cup frozen peas
- 200g green beans, sliced into short lenthgs
- 2 cups fresh breadcrumbs
- 50g butter
- 375g cream cheese (low fat ok), cubed
- 1 3/4 cup vegetable stock
- 100g grated cheese
- 1 clove garlic, minced
- Salt
- Pepper
Instructions
- Pre heat oven to 180C.
- In a large microwave container, cook the peas and carrots until just softening (about 4 mins). Add the broccoli, capsicum and beans and cook for until all veg is just tender (about another 2 mins).
- Add the veggies to a greased casserole dish and set aside.
- For the sauce, add the butter & garlic to a saucepan and cook for 1 min. Add the cream cheese and vegetable stock and whisk until it becomes a smooth sauce. Season with salt and pepper.
- Pour the sauce over the veggies in the casserole dish and stir. Top with the breadcrumbs and cheese. To make the bread crumbs I just broke up a linch sized bread roll and pulsed in the food processor.
- Bake for 45 mins until bubbly on top and all veggies are tender.
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