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Vegetable Casserole
A Lambert Produce Recipe

Vegetable Casserole Recipe

Whether you’re a vegetarian or not we can tell you’re going to love this delicious casserole and dumpling combo!

Prep

Cooking

Serves

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, cut into wedges
  • 3 garlic cloves, crushed
  • 3 tsp Mexican chili powder
  • 4 yellow squash, cut into wedges
  • 250g orange sweet potato, peeled and roughly chopped
  • 1 carrot, roughly chopped
  • 1 red capsicum, roughly chopped
  • 410g crushed tomatoes, canned
  • 1 cup vegetable stock liquid
  • 1 corn cob, husks and silk removed
  • 125g cherry tomatoes
  • Olive oil cooking spray
  • 2 tbsp flat-leaf parsley leaves

Method

1. Preheat oven to 180°C (160°C fan-forced).

2. Heat the olive oil in a large, flameproof casserole dish over medium-high heat. Once the oil is heated, add the onion and garlic. Cook, stirring, until the onion has softened and become translucent. Then, add the chili powder and cook, stirring, until fragrant.

3. Add the squash, sweet potato, carrot, capsicum, crushed tomatoes, and vegetable stock to the casserole dish. Bring the mixture to a boil. Cover and transfer to the preheated oven. Bake for 35 minutes or until the vegetables are just tender.

4. While the vegetables are cooking, make the smoked cheddar dumplings. Place flour and polenta in a bowl. Using your fingertips, rub in the butter until combined. Stir in the egg, milk, and ⅓ cup of cheddar to make a soft, sticky dough. Roll level tablespoons of the mixture into balls.

5. Use a large knife to cut the corn kernels from the cob in large pieces. Remove the casserole dish from the oven and stir in the corn. Increase the oven temperature to 200°C (180°C fan-forced). Place the dumplings, about 2cm apart, on top of the vegetable mixture. Place the cherry tomatoes between the dumplings. Sprinkle with the remaining cheese and spray with olive oil.

6. Return the casserole dish to the oven. Bake, uncovered, for 25 minutes or until the dumplings are firm to the touch and cooked through. Serve the casserole topped with parsley. Enjoy!