Vegetarian Cheesy Veggie Bake Recipe

About this recipe

A hearty and comforting vegetarian dinner featuring tender vegetables baked in a creamy mushroom sauce and topped with melted cheese. Perfect for a satisfying and easy-to-make meal.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 500 g Carrot
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• - Maggi Cream Of Mushroom Soup - 68g
• 250 ml Milky Mist Uht Cream

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Peel and quarter 5 medium potatoes and set them aside.
3. 3. Peel and cut 10 carrots into bite-sized pieces.
4. 4. In a large mixing bowl, combine 1 can of cream of mushroom soup and 1 can (about 300 ml) of almond milk. Mix until smooth.
5. 5. In a large casserole dish, layer the potatoes and carrots evenly.
6. 6. Pour the mushroom soup and almond milk mixture over the vegetables, ensuring they are well coated.
7. 7. Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour.
8. 8. Remove the foil, sprinkle 1/2 cup of ricotta cheese evenly over the top, and return to the oven. Bake uncovered for an additional 10-15 minutes, or until the ricotta is heated through and slightly browned.
9. 9. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious vegetarian cheesy veggie bake!