Company Mixed Vegetable Scramble
How often have you wanted to bake a beautiful glazed ham, leg of lamb, or beef rump for a crowd and debated what vegetables would be most appropriate? My answer is this luscious all-purpose vegetable casserole, which, along with maybe some roasted potatoes and small dinner rolls, is not only to everybody's taste but attractive on the buffet or dinner table. You can substitute virtually any fresh seasonal vegetables, and I even like to feature the casserole as a main dish for about six guests when I have plenty of country ham biscuits or reheated barbecued ribs to go along. Copyright c 2003 by James P. Villas. Reprinted from Crazy for Casseroles with permission from The Harvard Common Press. This Recipe was taken from: "Crazy for Casseroles :" 2004 James Beard Award Nominee for Single Subject Casseroles illustrate perfectly what authentic, original, regional American home cooking is all about. ...
4 cups shelled fresh or thawed frozen green peas1 1/2 cups finely chopped celery1 1/2 cups scraped and shredded carrots1 1/2 cups finely chopped onions3 large eggs, beaten3 cups milk1/2 cup all-purpose flour1 1/2 teaspoons salt3/4 teaspoon black pepper1 1/2 cups fine dry bread crumbs2 cups shredded sharp cheddar cheese6 tablespoons (3/4 stick) butter, melted Instructions:
1. In a large mixing bowl, combine the peas, celery, carrots, and onions and set aside. 2. In a large heavy saucepan, combine the eggs, milk, flour, salt, and pepper and cook over moderate heat, stirring constantly, till the sauce is thickened. 3. Preheat the oven to 350°F. 4. Butter a 3-quart casserole and arrange half the vegetable mixture over the bottom. Sprinkle evenly 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 1 cup 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 10 servings
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