This is a print preview of "Egg And Vegetable Casserole" recipe.

Egg And Vegetable Casserole Recipe
by Global Cookbook

Egg And Vegetable Casserole
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  Servings: 4

Ingredients

  • 2 Tbsp. (30 ml) extra virgin olive oil
  • 2 Tbsp. (30 ml) all-purpose flour
  • 1 c. (250 ml) chicken, beef, or possibly vegetable stock Salt and freshly grnd pepper to taste
  • 3 c. (500-750 ml) minced cooked vegetables such as carrots, broccoli, cauliflower, green beans, peas, summer or possibly winter squash, or possibly asparagus
  • 2 Tbsp. (30 ml) minced fresh parsley, basil, or possibly thyme
  • 6 x hard-cooked Large eggs, sliced
  • 1/4 c. (60 ml) bread crumbs
  • 1/4 c. (60 ml) freshly grated Parmesan cheese

Directions

  1. Heat the oil in a saucepan over moderate heat and cook the flour for 3 min. Add in the broth and bring to a boil, stirring frequently.
  2. Season with salt and pepper. Combine with the cooked vegetables and herbs. Layer 1/3 of the vegetable mix in a lightly greased baking dish, top with 1/2 the sliced Large eggs, and repeat, finishing with a layer of the vegetable mix. Sprinkle with bread crumbs and Parmesan cheese and bake in a preheated 350F (180C) oven till lightly browned, about 15 min.
  3. Serves 4 to 6.