Cheesy Veggie Bake
Comforting, crowd-pleasing dish that’s packed with veggies and smothered in creamy cheese sauce!
Ingredients:
- 750g frozen country crop vegetables, steamed until tender
For the sauce:
- 2 Tbsp cornflour
- 2 cups milk
- 1 Tbsp butter
- ½ tsp Dijon mustard
- ½ cup grated cheese, plus extra for topping
- Salt & pepper, to taste
How To Make Cheesy Veggie Bake
- Preheat oven to 180°C.
- In a saucepan, melt butter over medium heat.
- In a small bowl, mix corn flour with ¼ cup of cold milk to make a smooth slurry.
- Pour the rest of the milk into the saucepan and bring it to a gentle simmer.
- Slowly whisk in the corn flour slurry.
- Keep whisking until the sauce thickens (about 2–3 minutes).
- Stir in mustard (if using), grated cheese, salt, and pepper.
- Cook until cheese melts and sauce is smooth.In a greased ovenproof dish, layer the cooked
veggies. - Pour the cheese sauce evenly over the vegetables and top with extra grated cheese.
- Bake in the preheated oven for 20–25 minutes, or until golden and bubbling on top.