Recipe Vegetable casserole with smoked cheddar dumplings : Hearty Dishes and Tasty

Recipe Vegetable casserole with smoked cheddar dumplings : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Vegetable casserole with smoked cheddar dumplings has been designed to be as simple and easy as possible to put into practice. With 0:25 prep, 4 serving, Capable cooks level.

Vegetarian or not, the crew will go wild for this delicious vegetable casserole and dumpling combo!


  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, cut into wedges
  • 3 garlic cloves, crushed
  • 3 teaspoons Mexican chilli powder
  • 4 yellow squash, cut into wedges
  • 250g orange sweet potato, peeled, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 red capsicum, roughly chopped
  • 410g can crushed tomatoes
  • 1 cup Massel vegetable liquid stock
  • 1 corn cob, husks and silk removed
  • 125g cherry tomatoes
  • Olive oil cooking spray
  • 2 tablespoons fresh flat-leaf parsley leaves


  • Step 1
    Preheat oven to 180C/160C fan-forced.
  • Step 2
    Heat oil in a large, flameproof casserole dish over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until the onion has softened. Add chilli powder. Cook, stirring, for 1 minute or until fragrant.
  • Step 3
    Add squash, potato, carrot, capsicum, crushed tomatoes and stock to dish. Bring to the boil. Cover. Transfer to oven. Bake for 35 minutes or until vegetables are just tender.
  • Step 4
    Meanwhile, make Smoked Cheddar Dumplings: Place flour and polenta in a bowl. Using fingertips, rub in butter. Stir in egg, milk and 1/3 cup cheese to make a soft, sticky dough. Roll level tablespoons of mixture into balls.
  • Step 5
    Using a large knife, cut corn kernels from cob in large pieces. Remove dish from oven. Stir in the corn. Increase oven temperature to 200°C/180°C fan-forced. Place dumplings, about 2cm apart, on top of the vegetable mixture. Place cherry tomatoes between dumplings. Sprinkle with the remaining cheese and spray with oil.
  • Step 6
    Return dish to oven. Bake, uncovered, for 25 minutes or until dumplings are firm to touch and cooked through. Serve casserole sprinkled with parsley.

Vegetable casserole with smoked cheddar dumplings

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