Vegetable casserole

Vegetable casserole


1 medium zucchini
3 tomatoes
2-3 potatoes
100g grated cheese
3 tablespoons butter
2 tablespoons flour
2 tbsp. milk
1 egg
Salt — a pinch

Vegetarian Times

First vegetables cut into thin slices. Then, the bottom of a baking dish with oil and grease should be laid overlapping vegetables, salt. Cook the sauce: it is fried flour and butter, add milk stirring constantly, cook until thick. After removing from heat, add the egg, beating well, salt sauce. Fill the sauce vegetables. Sprinkle with cheese. Bake about 30 minutes until golden brown.
Cook’s Illustrated

Vegetable casserole
Vegetable casserole

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