- 0:15 Prep
- 0:50 Cook
- 4 Servings
- Capable cooks
Looking for the perfect side for your next family dinner? We found it for you with this versatile pumpkin and potato bake.
Ingredients
- 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 tablespoons thyme leaves
- 1 cup grated tasty cheese
Method
- Step 1Preheat oven to 200C Grease a 10-cup capacity ovenproof dish.
- Step 2Place 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.
- Step 3Pour soup into a jug. Add eggs and thyme. Season with salt and pepper. Beat with a fork until well combined.
- Step 4Pour 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.
Nutrition
2183 kj
Energy
20g
Fat Total
10g
Saturated Fat
29g
Protein
751.25mg
Sodium
18g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
Notes
Tip: For extra protein, you could add 2 cups of shredded barbecued chicken at the end of step 2. Variation: You can replace the pumpkin with orange sweet potato, and the corn kernels with 200g cooked chopped bacon.
- Author: Dixie Elliott
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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