Feed Your Family For £20...In A Hurry! The Cookbook

Three Cheese Vegetable Bake

Served on its own or as a side dish accompaniment to Steak, Sausages or Fish this dish does not disappoint. Its cheesy, delicious and very more-ish. A great way of using up all the different bits of vegetables that are laying in the bottom of the fridge or are easily picked up from the reduced counter of the supermarket. I used a bag of casserole veg as my starting point then added some sweet potato,shallots,peppers and peas to it but it's really upto you what you use. I also used a dry soup mix as my base for the sauce as I had no flour. It really is that easy to adapt this and many other recipes. The step by step picture guide allows you to follow the recipe easily and adjust it to you and your families tastes. If they don't like a certain veg or you don't have an ingredients then leave it out or substitute for what you do have. Why not give this a try and let us know how you got on in the comments below. We love to hear your thoughts x

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Yields4 Servings
Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

 700 g Casserole Vegetable
 1 Sweet potato
 1 Handful of mixed peppers
 ½ Tin of peas(drained)
 6 Shallots
 2 Garlic cloves
 300 ml Stock
 1 tbsp Oil
 1 tbsp Butter
 For the Sauce
 2 tbsp Butter
 65 g of dry broccoli & stilton soup mix(1 pkt)
 1 tsp Mixed herbs
 400 ml Milk
 200 g Mature Cheese
 2 tbsp Cream cheese
 2 tsp Mustard
 1 pinch S&P
 For the topping
 100 g Red Leicester
 50 g Panko breadcrumbs
 2 tbsp Stuffing mix (optional)

1

Prep:- remove the vegetable mix from the bag and cut into bitesize pieces.
Chop any veg you are adding
Chop the garlic.
Grate the cheese

2

Heat the oil and 1tbsp of butter in a pan on a medium heat, fry the shallots till soft,add the garlic and stir through.

3

Add the veg and stir through. Fry for 3-4mns to caramelized and add depth to their flavour

4

Add the stock, bring to a boil then simmer for 10-15 mns till the veg is soft.

5

Meanwhile add the remaining butter to a pan and heat gently. Add the soup mix

6

Add the herbs and S&P and stir together

7

Add a little of the milk, stir together to form a paste-Don't worry about any lumps as they will disappear as the sauce thickens and you add more milk.

8

Continue stirring till all the milk has been added and the mix is smooth

9

Add the cheese and stir through

10

Add the mustard and cream cheese and stir through

11

Taste and adjust the seasoning if needed

12

Once the vegetables are cooked drain and add them to a ovenproof dish

13

Layer on any extra veg you want( I leave the peas till now as they don't need a lot of cooking)

14

Pour over the cheese sauce

15

Top with grated cheese

16

Sprinkle over the breadcrumbs

17

Sprinkle over the dry stuffing mix

18

Add to the Halogen or conventional oven and bake for 40mns at 200°

19

Allow to cool before carefully removing from the oven

20

Serve hot on its own or as an accompaniment to your main dish.

21

It's great with sausages and topped off with cooked bacon

22

Or steak

23

Easy Swaps:- Soup mix for flour.-4tbsp
Casserole veg mix for any vegetable pack
Shallots for Onion.
Stuffing mix for chopped bacon
Panko for fresh breadcrumbs

Ingredients

 700 g Casserole Vegetable
 1 Sweet potato
 1 Handful of mixed peppers
 ½ Tin of peas(drained)
 6 Shallots
 2 Garlic cloves
 300 ml Stock
 1 tbsp Oil
 1 tbsp Butter
 For the Sauce
 2 tbsp Butter
 65 g of dry broccoli & stilton soup mix(1 pkt)
 1 tsp Mixed herbs
 400 ml Milk
 200 g Mature Cheese
 2 tbsp Cream cheese
 2 tsp Mustard
 1 pinch S&P
 For the topping
 100 g Red Leicester
 50 g Panko breadcrumbs
 2 tbsp Stuffing mix (optional)

Directions

1

Prep:- remove the vegetable mix from the bag and cut into bitesize pieces.
Chop any veg you are adding
Chop the garlic.
Grate the cheese

2

Heat the oil and 1tbsp of butter in a pan on a medium heat, fry the shallots till soft,add the garlic and stir through.

3

Add the veg and stir through. Fry for 3-4mns to caramelized and add depth to their flavour

4

Add the stock, bring to a boil then simmer for 10-15 mns till the veg is soft.

5

Meanwhile add the remaining butter to a pan and heat gently. Add the soup mix

6

Add the herbs and S&P and stir together

7

Add a little of the milk, stir together to form a paste-Don't worry about any lumps as they will disappear as the sauce thickens and you add more milk.

8

Continue stirring till all the milk has been added and the mix is smooth

9

Add the cheese and stir through

10

Add the mustard and cream cheese and stir through

11

Taste and adjust the seasoning if needed

12

Once the vegetables are cooked drain and add them to a ovenproof dish

13

Layer on any extra veg you want( I leave the peas till now as they don't need a lot of cooking)

14

Pour over the cheese sauce

15

Top with grated cheese

16

Sprinkle over the breadcrumbs

17

Sprinkle over the dry stuffing mix

18

Add to the Halogen or conventional oven and bake for 40mns at 200°

19

Allow to cool before carefully removing from the oven

20

Serve hot on its own or as an accompaniment to your main dish.

21

It's great with sausages and topped off with cooked bacon

22

Or steak

23

Easy Swaps:- Soup mix for flour.-4tbsp
Casserole veg mix for any vegetable pack
Shallots for Onion.
Stuffing mix for chopped bacon
Panko for fresh breadcrumbs

Three Cheese Vegetable Bake

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