Name: Potato and pumpkin bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Cuisine: asian
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; 40.00 ml thyme leaves; 250.00 ml grated tasty cheese

Potato and pumpkin bake

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Try this comforting pumpkin and potato bake for a delicious family dinner side dish!

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
40.00 ml thyme leaves
250.00 ml grated tasty cheese

Instructions:

Preheat the oven to 200C and generously grease a 10-cup capacity ovenproof dish.
Place the potato and pumpkin on individual microwave-safe plates. Drizzle each with 2 tablespoons of water and cover with plastic wrap. Microwave until almost tender, then drain. Combine in an ovenproof dish and mix in the corn.
Transfer the soup to a pitcher, then mix in the eggs, thyme, salt, and pepper. Whisk everything together until fully blended.
Pour the luscious egg mixture over the colorful vegetables, ensuring it cascades down to the bottom of the dish. Sprinkle generously with cheese. Bake without covering for 45 to 50 minutes until beautifully golden and completely cooked. Serve and enjoy!

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