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  • Egg And Vegetable Casserole

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    Egg And Vegetable Casserole
    Servings: 4
    by Global Cookbook
    92760 recipes
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    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.

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