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Dexterdog's (Mother in Laws) Edna's Vegetable Bake
Ingredients:
2 tbsp oil
6oz potatoes, peeled and chopped into smallish pieces
6oz broccoli florets
1 large onion, peeled and chopped finely
6oz leeks, washed and sliced finely
6oz carrots, peeled and chopped into smallish pieces
salt and pepper
For the sauce:
1 pkt cream of vegetable soup mix
4oz cheddar cheese, grated
1 tsp mustard powder
For the topping:
6oz cheddar cheese, grated
Heat the oil in a large pan and add the onion, leeks and broccoli, cooking genrly until soft but not browned. When cooked place in a large casserole dish (I find a square or rectangular one is best - easier to serve out of).
Bring a large pan of water to the boil and add the potatoes and carrots and cook until tender. Remove vegetables and put in the cooking dish - retain the water!
Make up the soup mix according to the packet, but use half of the water you cooked the tatties in and half milk. Cook gently. Add the 4oz grated cheese and stir well until mixed.
Add the cheesey soup mix to the vegetables in the dish, stir well.
Season to taste. Sprinkle over remaining cheese.
Bake in an over at gas mark 4, 180C/350F for 30 - 40 minutes until the cheese is golden brown and bubbling.
Suggestion: You can use your own selection of vegetables depending upon what you have. Also, add more or less cheese, to taste again, using your favourite type of cheese. Serve with lots of crusty bread!
Enjoy!
Dexterdog
Ingredients:
2 tbsp oil
6oz potatoes, peeled and chopped into smallish pieces
6oz broccoli florets
1 large onion, peeled and chopped finely
6oz leeks, washed and sliced finely
6oz carrots, peeled and chopped into smallish pieces
salt and pepper
For the sauce:
1 pkt cream of vegetable soup mix
4oz cheddar cheese, grated
1 tsp mustard powder
For the topping:
6oz cheddar cheese, grated
Heat the oil in a large pan and add the onion, leeks and broccoli, cooking genrly until soft but not browned. When cooked place in a large casserole dish (I find a square or rectangular one is best - easier to serve out of).
Bring a large pan of water to the boil and add the potatoes and carrots and cook until tender. Remove vegetables and put in the cooking dish - retain the water!
Make up the soup mix according to the packet, but use half of the water you cooked the tatties in and half milk. Cook gently. Add the 4oz grated cheese and stir well until mixed.
Add the cheesey soup mix to the vegetables in the dish, stir well.
Season to taste. Sprinkle over remaining cheese.
Bake in an over at gas mark 4, 180C/350F for 30 - 40 minutes until the cheese is golden brown and bubbling.
Suggestion: You can use your own selection of vegetables depending upon what you have. Also, add more or less cheese, to taste again, using your favourite type of cheese. Serve with lots of crusty bread!
Enjoy!
Dexterdog
