The great thing about these casseroles I made on Sunday (other than being simple and yummy) is that both can be served at room temperature!
One had roasted tomato + cheese – plus a slice of gluten-free bread for my friend on a special diet…
…the other – leftover crostini, feta cheese, roasted onions/peppers.
The latter required me to make my first roux!
I’ve watched Rachael Ray do this a thousand times enough to know this is the special ingredient that makes them go, “Hmmm, what is that?!?”
…after! They both cook at the same time/temp too.
Quick Vegetarian Moussaka
- Feta Cheese
- Roasted Peppers
- Bruschetta Bread
- Roasted Onions
- 1.5 cups shredded cheese
- 2 TB Butter
- 2 TB Flour
- 1 cup whole milk
- Sprinkle Nutmeg
- 2 eggs
Preheat oven to 400.
Layer all your veggies/bread in a buttered casserole dish.
Melt butter over medium heat in a saucepan. Whisk in flour to form a paste, then the milk. Cook until thickened, stirring the entire time. Throw in the shredded cheese and mix until melted – add more milk if it gets too thick. Sprinkle with nutmeg.
In a separate bowl, beat the eggs, and add a little bit of the hot milk/cheese mixture to it. Now add this eggy concoction back into the saucepan.
Pour the sauce over the casserole dish and bake for 30 minutes, until the topping is done. You can use a toothpick to test.
- 4 large eggs
- 1.5 cups milk
- 1/2 teaspoon salt + pepper
- Dried dill (for topping)
Throw whatever already-cooked add-ins you’d like into a buttered pie pan (I used roasted tomatoes, a slice of bread, and shredded cheese).
Whisk together the egg/milk/salt/pepper and pour on top.
Bake in a 400 degree oven for 30-35 minutes, until set.
Sprinkle with dried dill.