Potato and pumpkin bake

Cooking Soups Potato and pumpkin bake

Looking for the perfect side for your next family dinner We found it for you with this versatile pumpkin and potato bake.

Lables: Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200C Grease a 10-cup capacity ovenproof dish.
  2. Place potato and pumpkin onto separate microwave-safe plates. Drizzle each with 2 tablespoons water. Cover with plastic wrap. Microwave each on HIGH (100%) for 3 minutes or until potato and pumpkin are almost tender. Drain. Transfer to ovenproof dish. Stir in corn.
  3. Pour soup into a jug. Add eggs and thyme. Season with salt and pepper. Beat with a fork until well combined.
  4. Pour egg mixture over vegetables, shaking dish to allow egg mixture to run through to the base. Sprinkle with cheese. Bake, uncovered, for 45 to 50 minutes or until golden and cooked through. Serve.

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750g Desiree potatoes, peeled, cut into 2cm cubes
750g Kent pumpkin, peeled, deseeded, cut into 2cm cubes
270g can corn kernels, drained
300g can chicken and sweetcorn soup
6 eggs, at room temperature
2 tbsp thyme leaves
1 cup grated tasty cheese

Adv

Autors
Preparation time
15
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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