Friday, September 23, 2011

Vegetable Pie

3 cups green peas, diced yellow squash, corn kernels, broccoli or cauliflower
1 cup finely chopped celery
1 cup scraped and shredded carrots
1 cup finely chopped onions
2 large eggs, beaten
2 1/2 cups milk
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups fine dry bread crumbs
2 cups shredded sharp cheddar cheese
5 tablespoons butter, melted

1. In a large mixing bowl, combine the vegetables, celery, carrots, and onions and set aside.

2. In a medium-size saucepan, combine the eggs, milk, flour, salt, and pepper, slowly heat over moderate heat, and cook, stirring constantly, till the sauce is thickened. Set aside.

3. Preheat the oven to 350 degrees.

4. Butter a 2 1/2-quart casserole and arrange half the vegetable mixture over the bottom. top with 1/2 cup of the bread, crumbs, 1 cup of the cheese, and half the sauce.

Repeat with the remaining vegetables, 1/2 cup of the bread crumbs, and the remaining cheese and sauce.

Sprinkle the remaining 1/2 cup bread crumbs over the top, drizzle with the melted butter, and bake till golden brown, about 35 minutes.

Makes 6 to 8 servings

1 comment:

  1. I renamed this vegetable pie because it is so yummy! I made it with peas, corn and cauliflower. The top browns like a pie crust and it is absolutely delicious. Also transports well, when transferred to a smaller container, for lunch on the go!