Preparation time: 20 minutes | Cooking time: 30-40 minutes
Kids usually do not favour vegetables, but if you try to do something fancy with it, they somehow relish it. :-) This is one such recipe my kids love. I've used the vegetables of their liking. You could substitute it with any of your choice.
(Cauliflower, mushroom, carrot, green peas & corn kernels)
Pepper corns -1tsp
Shredded cheddar cheese-1cup
Salt to taste
Buttered Bread Crumbs:
Fine ground bread crumbs-1cup
Preheat the oven to 220 degrees.
Heat oil in a pan, add the crushed garlic and saute for 5 mins. Add cauliflower, a little salt and cook . Slowly add one after the other vegetables, see to that they are not overcooked(they have to be crunchy) . Add the herbs, crushed pepper and salt if needed, mix well. Place in a baking dish.
In a medium saucepan, over low heat, combine 2 tablespoons flour and 2 tablespoons butter until it makes a smooth paste. Stirring constantly, slowly add 1 cup milk and bring to boil to make a medium thick white sauce. Flavour with salt and pepper powder. Remove the white sauce from the stove and stir in the cream cheese. Stir until the cream cheese is melted and smooth without lumps.
Pour this mixture over the vegetables and stir together. Sprinkle the shredded cheddar cheese over the top of the vegetables.
In the microwave or in a small saucepan, melt 2 tbsp of butter and stir in the bread crumbs. Sprinkle the buttered bread crumbs over the top of the vegetable casserole.
Bake at 220 degrees until hot and bubbly, about 30-40 minutes.
Note: For best results serve it hot.