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Layered Vegetable Loaf

By: Norma Valles

"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."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
1 Hr 5 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

FIRST LAYER:
2 eggs, beaten
1 cup chopped cooked broccoli
1/2 cup shredded Cheddar cheese
1 tablespoon butter or margarine, melted
1/4 teaspoon onion salt
SECOND LAYER:
2 eggs, beaten
1 cup cooked rice
1/2 cup shredded mozzarella cheese
1/2 cup chopped sweet red pepper
1 tablespoon butter or margarine, 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 or margarine, melted
1/4 teaspoon onion salt
SAUCE:
2 tablespoons butter or margarine
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. x 2-in. loaf pan. Combine second layer ingredients and spread over first layer. Combine third layer ingredients and spread over second layer. Bake at 300 degrees F for 65-75 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.