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Layered Vegetable Loaf Recipe

I receive many compliments on my out-of-the-ordinary side dish that features fluffy layers of eggs, cheese and vegetables topped with a creamy sauce. Even non-vegetable fans like this loaf.

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Layered Vegetable Loaf Recipe

Prep: 20 min. Bake: 65 min.

Yield: 8-10 Servings

20 65 85

Ingredients

FIRST LAYER:
2 eggs, beaten
1 cup chopped cooked broccoli
1/2 cup shredded cheddar cheese
1 tablespoon butter, melted
1/4 teaspoon onion salt
SECOND LAYER:
2 eggs, beaten
1 cup cooked rice
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped sweet red pepper
1 tablespoon butter, melted
1/4 teaspoon onion salt
THIRD LAYER:
2 eggs, beaten
1 cup mashed cooked carrots
1/2 cup shredded cheddar cheese
1 tablespoon butter, melted
1/4 teaspoon onion salt
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon onion salt
1/8 teaspoon pepper

Directions

Combine first layer ingredients; pour into a greased 8-in. x 4-in. loaf pan. Combine second layer ingredients and spread over first layer. Combine third layer ingredients and spread over second layer.
Bake at 325° for 60-70 minutes or until a knife inserted near the center comes out clean. Run a knife around edges to loosen; cool in pan to room temperature.
For sauce, melt butter in a small saucepan; blend in flour until smooth. Gradually add milk, onion salt and pepper. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened.
Unmold loaf onto a serving platter; serve with sauce. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 203 calories, 14 g fat (8 g saturated fat), 161 mg cholesterol, 397 mg sodium, 10 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Layered Vegetable Loaf in Country Woman Christmas Annual 1997, p28