Veggie Bake

Name: Veggie Bake
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 c brussel sprouts, cut in halves; 2 c zucchini, sliced into thick chuncks; 1 large red or white onion, thickly cut into rings; 400 ml milk; 43 g Knorr Veggie Bake powder

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I have a habit—no, a ritual—of obsessively checking food packaging for recipe suggestions. If there is a new idea printed on the back, you know I am definetely one to try it. Recently, I got my hands on the Knorr Veggie Bake Creamy Cheese mix, and what a win! I loved that it let me pick my own veggies, so I went with Brussels sprouts, zucchini, and red onions. Best part? No extra salt needed, it had just the right amount of seasoning for a rich, cheesy, and totally hassle-free dish.

Cookpad friends, have you ever tried a recipe from food packaging? Did it live up to the hype or your expectation? Let’s get talking! #CA2025

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Cookpad friends, have you ever tried a recipe from food packaging? Did it live up to the hype or your expectation? Let’s get talking! #CA2025

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Ingredients

45 minutes

4 servings

2 cbrussel sprouts, cut in halves
2 czucchini, sliced into thick chuncks
1large red or white onion, thickly cut into rings
400 mlmilk
43 gKnorr Veggie Bake powder

Saved

Steps

45 minutes

1

Preheat oven to 180°C. Mix packet contents with a small amount of milk to make a smooth paste, and then slowiy add the rest while stirring
2

Layer assorted chopped vegetables in a casserole dish
3

Pour sauce over vegetables and bake for 45 minutes or until cooked through