Vegetable casserole with herb cream cheese

Ingredients for 4 servings:

• 1 ½ cups rice
• salt water
• 2 stalk(s) leeks
• 1 bell pepper(s), red
• 1 can of corn
• 3 small potatoes
• 4 m.-sized tomatoes
• ½ liter vegetable broth
• 2 tbsp herb cream cheese
• 1 tsp curry powder
• 1 tsp paprika powder, hot
• salt and pepper
• 200 g Gouda, grated
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple and delicious

Cook the rice in salted water and spread it out evenly in a baking dish greased with 1 tablespoon of oil. Trim the leek and cut it into strips. Wash and finely chop the bell pepper. Peel and dice the potatoes and slice the tomatoes. Heat 1 tablespoon of oil in a pan and sauté the leek and bell pepper. Pour in a little stock and add the potatoes. Season the remaining stock with curry, paprika, pepper, and salt and add to the vegetables. Simmer the vegetables for about 10 minutes, then stir in the herb cream cheese. Spread the contents of the pan over the rice. Place the tomato slices on top. Add a little salt. Finally, spread the grated cheese over the casserole. Bake the casserole in the center of an oven preheated to 180°C (top/bottom heat) for about 20-30 minutes.