Cheesy Vegetable Medley

Name: Cheesy Vegetable Medley
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 (16 oz/450g) frozen broccoli/cauliflower/carrot mix (or the equivalent in fresh veg); 1 1/2 TBS butter; 1 1/2 TBS all purpose flour; 1/2 cup (120ml) chicken stock; 3/4 cup (180ml) whole milk; salt and black pepper to taste; 1 cup (120g) grated strong cheddar cheese, divided; 1/2 can of French fried onions, divided (in the UK use crispy salad onions)

Tuesday, 11 April 2023

I wanted to make a delicious side dish this weekend to use up some of the vegetables that needed using up in my veggie bin. I had seen this dish on page called Can't Stay Out of the Kitchen. It was called Swiss Vegetable Medley.

I didn't want to make 10 servings. I also didn't have Swiss Cheese. I didn't have frozen vegetables either. I also didn't want to use any type of tinned soup.

I let none of that deter me. I am the type of cook who likes to go with what I have available to me. I also hate waste. So I cut the recipe in half, made my own cream sauce instead of using soup, and used my fresh vegetables instead of frozen.

It worked out beautifully, if I don't say so myself. This was a beautiful side dish. The vegetables were a bit more tender than if you cooked them normally, but it is a casserole and I expected that. It was delicious, and just may replace Green Bean Casserole in my holiday favorites!

WHAT YOU NEED TO MAKE CHEESY VEGETABLE MEDLEY

Simple ingredients. I love the way you can add a bit of this to a bit of that and come up with something incredibly delicious, don't you?

1 (16 oz/450g) frozen broccoli/cauliflower/carrot mix (or the equivalent in fresh veg)
1 1/2 TBS butter
1 1/2 TBS all purpose flour
1/2 cup (120ml) chicken stock
3/4 cup (180ml) whole milk
salt and black pepper to taste
1/2 (60g) cup sour cream
1 cup (120g) grated strong cheddar cheese, divided
1/2 can of French fried onions, divided (in the UK use crispy salad onions)

You can see from the top photograph the amount of vegetables I used. This was two medium carrots, 1/2 of a small head of cauliflower, and 1 small broccoli crown.

I sliced the carrot into 1/2 inch coins. Then I broke the cauliflower and broccoli into florets. I also utilized the broccoli steam. Waste not, want not. I like using the stems if I can. Simply peel and then cut into coins or sticks.

If you are not wanting to make your own cheese sauce from scratch, you can use 1/2 a tin of condensed soup in its place. You can use cream of mushroom, chicken or even celery.

In the UK use the Batchelor's brand of condensed soup. In North America, Campbells is the most common brand. Stir 3/4 of the cheese into the condensed soup. No need to heat it up or melt it in.

French Fried onions. In North America, the common kind are French's. I usually have them in my larder. I buy them in the largest container and use them a lot. They are great for topping casseroles.

In the UK, use crispy Salad Onions. It took me years to discover that these were the same thing. You can usually find them in the same part of the super market that sells salad dressings and toppings.

I used strong cheddar cheese rather than Swiss cheese. I really liked the flavor that it added.

HOW TO MAKE CHEESY VEGETABLE MEDLEY

This is really simple. You can of course use a bag of frozen vegetables which will make it even quicker and easier.

First make the sauce. Melt the butter in a saucepan. Whisk in the flour. Cook for one minute. Whisk in the stock and the milk. Cook, whisking constantly until the mixture bubbles and thickens. Whisk in 3/4 of the cheese, allowing it to melt. Taste and adjust the seasoning with salt and pepper as required. Set aside.

Thaw the vegetables if using frozen, and drain very well.

If using fresh vegetables, peel the carrots and cut into 1/2 inch rounds. Trim and break the broccoli and cauliflower into florets. Blanch each vegetable for about 2 minutes in boiling water.

Stir the prepared vegetables along with 2/3 of the crispy onions into the cheese sauce, as well as the sour cream, mixing everything well together.

Spread the mixture into a 7 by 11 inch casserole dish, or an 8 inch square dish that you have buttered.

Preheat the oven to 350*F/180*C/ gas mark 4. Bake the casserole, uncovered, in the heated oven for 35 to 40 minutes.

Mix together the remaining cheese and onions. Sprinkle this on top of the casserole. Bake for an additional 5 minutes until the cheese has melted.

This was rich, creamy and delicious. It would go with just about anything, and to be honest, you could make a meal of this all on its own. I served it with some chicken.

You don't want to be serving anything highly flavored along side of this. Simple things would be best. Grilled fish, meat or poultry. Simple boiled rice, or potatoes.

I am not sure if it will freeze or not. I suspect that it won't because of the sour cream. It makes a beautiful side dish to take to a pot luck and if you use vegetable stock in the sauce, a delicious Vegetarian main.

Some other vegetable side dishes here in The English Kitchen that you might enjoy are:

ZUCCHINI CASSEROLE - This is an old family favorite. My sister first shared the recipe with me back in the 1980's and I have been making it ever since. Wilted zucchini, grated carrots, softened onions, combined in a delicious sour cream sauce, layered in a casserole with stuffing mix on the top and the bottom. Its fabulous!

BAKED RATATOUILLE FOR TWO- A delicious melange of thinly sliced summer squashes, baby eggplants, and fresh tomatoes, layered in a dish with a delicious tomato sauce and some basil pesto. A bit different than the normal ratatouille, but delicious served with crusty bread. I could (and have) make a meal of this and nothing else!

Yield: 5

Author: Marie Rayner

Cheesy Vegetable Medley

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Creamy, rich and filled with plenty of vegetables. This is a beautiful side dish that will have everyone scrambling for seconds. Nobody will turn their nose up at these!

Ingredients

1 (16 oz/450g) frozen broccoli/cauliflower/carrot mix (or the equivalent in fresh veg)
1 1/2 TBS butter
1 1/2 TBS all purpose flour
1/2 cup (120ml) chicken stock
3/4 cup (180ml) whole milk
1/2 cup (60g) sour cream
salt and black pepper to taste
1 cup (120g) grated strong cheddar cheese, divided
1/2 can of French fried onions, divided (in the UK use crispy salad onions)

Instructions

First make the sauce. Melt the butter in a saucepan. Whisk in the flour. Cook for one minute. Whisk in the stock and the milk. Cook, whisking constantly until the mixture bubbles and thickens. Whisk in 3/4 of the cheese, allowing it to melt. Taste and adjust the seasoning with salt and pepper as required. Set aside.
Thaw the vegetables if using frozen, and drain very well.
If using fresh vegetables, peel the carrots and cut into 1/2 inch rounds. Trim and break the broccoli and cauliflower into florets. Blanch each vegetable for about 2 minutes in boiling water.
Stir the prepared vegetables along with 2/3 of the crispy onions into the cheese sauce, as well as the sour cream, mixing everything well together.
Spread the mixture into a 7 by 11 inch casserole dish, or an 8 inch square dish that you have buttered.
Preheat the oven to 350*F/180*C/ gas mark 4.
Bake the casserole, uncovered, in the heated oven for 35 to 40 minutes.
Mix together the remaining cheese and onions. Sprinkle this on top of the casserole. Bake for an additional 5 minutes until the cheese has melted.

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Parmesan Crusted Chicken for Two

Monday, 10 April 2023

I probably eat more chicken in this house than I eat anything else. Its usually fairly affordable, relatively healthy, and I like it.

I probably eat more chicken breasts than any other cut. Its much lower in fat than the legs or the thighs, and it lends itself to a great many flavors and adaptations.

I do love a nice crispy chicken skin, but that is a very rare treat. I usually eat chicken without the skin. I am paying for the sins of my youth in my old age.

This Parmesan Crusted Chicken is a recipe I picked up on Pinterest. (Whatever did we do before Pinterest.) It is attributed to a blog called 4 Sons r Us. She in turn got it from another page, and so on and so on. There really isn't anything new under the sun, only new ways of doing things.

I was intrigued by this recipe. Using only a few simple store cupboard ingredients it promised an incredibly moist, tender and flavor-filled piece of chicken.

I love the chemistry of cooking. I am not sure how many of it works, but I love the way you can put together just a few simple things and then come up with something totally different and delicious.

This recipe uses only chicken breasts, mayonnaise, parmesan cheese and some seasonings. The mayo and the cheese get mixed together with the seasonings, etc. and spread onto the chicken prior to baking.

It makes a kind of cheesy shell that helps to keep all the moisture in the chicken and flavor it. Chicken breast on its own, especially skinless, can be a bit bland, so everything that can inject more flavor into it, the better!

I did downsize the recipe to feed only two people. I know I am only one, but I don't mind eating leftovers once. The original recipe feeds four people, but I think it would be very easy to increase the recipe amounts to serve even more.

I scraped the cheese off the second piece of chicken and used it to make a hash. Easy peasy, lemon squeasy.

WHAT YOU NEED TO MAKE PARMESAN CRUSTED CHICKEN FOR TWO

Its very simple really. Not a lot and nothing complicated unless you consider Parmesan cheese complicated.

2 boneless, skinless chicken breast portions
salt and black pepper to taste
1/2 cup (110g) mayonnaise
1/2 cup (90g) grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder (not salt)

Basically that is it. There is nothing too far out of the ordinary here and I am betting you already have most, if not all, of it in your cupboards/fridge already!

Don't be tempted to use miracle whip or any other salad dressing in the place of the mayonnaise. You will not get the same results, and it won't crisp up right with the cheese. Or so I am told.

I used a pre-grated Parmesan cheese, but it was the refrigerated kind, not the kind in the green can.

Don't use garlic salt, make sure you only use the powder. Italian seasoning is a mix of herbs that are usually used in Italian Cooking. If you don't have any, you can very easily make your own.

To Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.

HOW TO MAKE PARMESAN CRUSTED CHICKEN FOR TWO

It really couldn't be simpler, or quicker!

Preheat the oven to 400*V/200*C/ gas mark 6. Butter a small rimmed baking tray.

Pat the chicken dry and place it onto the baking tray, leaving some space in between the pieces. Season lightly with salt and black pepper.

Whisk together the mayonnaise, cheese, Italian seasoning and garlic powder, until well combined.

Using a spatula, spread half of the mayo mixture over each chicken breast portion to coat it completely.

Bake in the preheated oven for 20 to 25 minutes (depending on the size of your chicken portions) until golden brown and the juices from the chicken run clear. The internal temperature should read 165*F/74*C. Leave to rest for 5 minutes before serving.

The coating did get quite brown, but as you can see, the chicken was still very moist and tender. If you want to keep it from getting too brown, simply pop a sheet of aluminum foil loosely over top and cook until done.

I really enjoyed this chicken. It really was very tender and juicy. I served it with some simple boiled new potatoes that I had tossed with some butter, salt, pepper and parsley flakes, and a salad.

I cooked enough potatoes that I could make a hash the day after with the leftover chicken and potatoes. I simply cubed both and added one small onion chopped. I seasoned it with some poultry seasoning, salt and pepper and then scrambled and fried everything in a little bit of butter until the potatoes were crispy and golden brown.

I served with a side of frozen peas. Delicious!

If you are a fan of the chicken breast you may also enjoy these recipes. I can guarantee all are delicious:

PAN FRIED CHICKEN WITH SAGE, GARLIC & LEMON - One thing I really love about this recipe are the flavors. Earthy herby fresh sage. Tart acidic lemon. Creamy, nutty garlic. Rich butter . . . all wonderful flavors and when combined with the mild flavor of chicken, its a fabulous taste trinity of flavors that can't be beaten!

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Chimichurri Sauce may not be a sauce you are familiar with. Its a lovely lush and spicy sauce which hails from Argentina. It's deliciously created from fresh herbs, vinegar, seasonings, red pepper flakes and plenty of garlic, and there is not much it doesn't go with! This is simply fabulous.

Yield: 2

Author: Marie Rayner

Parmesan Crusted Chicken for two

Prep time: 5 MinCook time: 25 MinInactive time: 5 MinTotal time: 35 Min

This is some of the moistest, tenderest chicken you will ever eat. Simple to make and uses only a few store cupboard ingredients.

Ingredients

2 boneless, skinless chicken breast portions
salt and black pepper to taste
1/2 cup (110g) mayonnaise
1/2 cup (90g) grated Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder (not salt)

Instructions

Preheat the oven to 400*V/200*C/ gas mark 6.
Butter a small rimmed baking tray.
Pat the chicken dry and place it onto the baking tray, leaving some space in between the pieces. Season lightly with salt and black pepper.
Whisk together the mayonnaise, cheese, Italian seasoning and garlic powder, until well combined.
Using a spatula, spread half of the mayo mixture over each chicken breast portion to coat it completely.
Bake in the preheated oven for 20 to 25 minutes (depending on the size of your chicken portions) until golden brown and the juices from the chicken run clear. The internal temperature should read 165*F/74*C.
Leave to rest for 5 minutes before serving.

Did you make this recipe?

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Meals of The Week, April 2nd - April 8th

Sunday, 9 April 2023

Here I am with another meals of the week post, this one covering Sunday April 2nd to Saturday April 8th. I have to say I am most appreciative of the feedback that I get from these posts. It is clear that you are being inspired from what I am cooking and eating and that makes me very happy!

Whether you are a singleton, or a couple empty nesters, or even a couple who just live on their own, its always nice to have some idea of what other people in the same situation do when it comes to preparing meals.

My mother was on her own for about 30 years prior to my sister moving in with her and my mother cooked herself a supper every day. They might have been simple things, but they were always nutritious and balanced.

She loved to shop at M&M. She would buy their boxes of marinated chicken breasts and steaks and fish and quite often that is what she would have along with some type of starch and some vegetables, or even just a salad. Not all that inspiring to a person who likes to and enjoys cooking, but she was very happy with them.

Sometimes, if the local McDonalds was having an offer on Big Macs or some such, she would pick up a few and freeze them to enjoy every now and then. Again, not something I would choose to do, but she loved Big Macs!

She also used to love the Hungry Man Frozen Dinners and would buy them when they were on offer as well. She was especially fond of the turkey and stuffing one. I confess that every so often I like to indulge in a frozen dinner, but it is always on impulse and I am always disappointed when I get them because they always fail to measure up to the photograph on the box.

I have not yet resorted to buying Big Macs and freezing them! LOL Except for the occasional meal out I do cook for myself every day. I will sometimes cook a bit extra and freeze that in single serve portions ready to enjoy on a day when I can't be asked to cook, or I am in a rush and don't have time to cook.

In any case here is what I cooked/enjoyed over this past week. This is only a reflection of what I had for my main meals of the day. Lunches (my evening meal) and breakfasts are a lot simpler and usually don't require much effort. I usually eat my main meal (if I am eating at home) at lunch time.

For my breakfast I will have a muffin, or a bowl of cereal, maybe some toast, and occasionally I will enjoy some cold pizza from the night before. In the evenings I will enjoy a sandwich, or a salad, or a bowl of soup. Sometimes another bowl of cereal. It all depends on if I am hungry or not and how hungry I am.

And without further adieu, here we go!

SUNDAY APRIL 2ND - Air Fryer Roast Chicken

Sunday supper at my sisters. My sister did a lovely roast chicken in her air fryer, and we enjoyed that along with some oven roasted tender stem broccoli, potatoes and sweet potatoes. It was a small chicken, which fit into the air fryer perfectly. The chicken turns out with extra crispy skin and is lovely and moist, very tender and juicy.

My sister always cooks a lovely supper.

MONDAY APRIL 3RD - Creamy Curried Sweet Potato Soup

I wasn't overly hungry when it came to supper time on Monday. I cooked up a small batch of Curried Sweet Potato Soup. This was lovely. I garnished it with an additional drizzle of coconut milk and some toasted coconut flakes. I enjoyed with some warmed up Naan Bread. I make a lovely Yeast Free Naan from scratch that is really easy to make. It goes wonderfully with soups like this or with curries.

TUESDAY APRIL 4TH - Cheesy Ranch Chicken & Bacon Foil Packs

I had a really busy day on Tuesday with hospital appointments up country, etc. I prepped these delicious foil pack chicken dinners in the morning, ready to take out of the fridge and pop into the oven when I got home. Foil pack dinners are a real favorite here because they take very little effort, are a simple meal in one and there is very little to clean up when done.

You can make as many or as few as you like. If you don't want to cook in foil, you could also do in a small covered casserole dish. This one has both sweet and white potatoes on the bottom, also broccoli florets, tossed with a bit of oil and seasoned with ranch dressing mix, topped with chicken, which is also seasoned in the same way and then topped with cheddar cheese and crumbled bacon. Quite simply delicious!

WEDNESDAY APRIL 5TH - Supper out with Dad and Cindy

I always go out for supper with my father and his friends on Wednesday Evenings. This week my sister joined us. We go to a local eatery called The Big Scoop.

The special this week was a Toasted Western Sandwich with fries. I make a really great Oven Baked Western Sandwich with Oven Baked Hash Browns. It is sized perfectly for just two people and always goes down a real treat. You can't beat cheap, easy and delicious meals like this one!

THURSDAY APRIL 6TH - The Best Oven Baked Pork Chops Ever

You can't beat a pork chop supper! I had picked up some nice thick bone-in chops for a bargain price because they were at their sell by date. Not a problem. Bring them home and freeze them right away for a tasty supper later on. I cooked one of them on Thursday.

These were big chops. Large enough to feed two people. Breaded and baked, dotted with butter, then drizzled with a delicious honey mustard glaze, this was really REALLY delicious. I served with the half of the box of scalloped potatoes that I had not cooked the week before and some yellow wax beans. Tender, juicy and delicious!

FRIDAY APRIL 7TH - Tuna Melt Casserole

I had not made this delicious Tuna Casserole in a very long time. I cut the recipe in half because here is only me. Fat rigatoni pasta mixed with tuna and broccoli florets in a lush cheese sauce, topped with sliced tomatoes and more cheese and baked until bubbly and delicious!

I enjoyed this with a side salad and some crusty bread!

SATURDAY APRIL 8TH - Buttermilk Chicken

This is one of my favorite ways to enjoy chicken. You can use either chicken breasts or chicken tenders. The chicken always comes out tender and delicious. I think its because of the acidic qualities of the buttermilk.

The chicken is coated in buttermilk and rolled in flour and baked in a dish with melted butter until golden brown on both sides. A mix of condensed soup and buttermilk is poured over top and then they are baked for a while longer. You get tender juicy chicken pieces with a lush gravy/sauce.

I did cook the full recipe. I served one helping with some rice and mixed vegetables and then froze the remainder in single serving sized baggies for me to enjoy another time.

And those were my meals of the week for April 2nd to 8th! As you can see I ate very well and even have a few things in the freezer for future meals!

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You get tender juicy pieces of chicken in a lush buttermilk sauce/gravy.

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Dutch Boterkoek

Saturday, 8 April 2023

Dutch Boterkoek. I know this is not an English recipe but a traditional Dutch recipe. I also know that traditionally it is baked at Christmas, and this is Easter.

But I saw it on this page and it cried out to me. I had pinned it ages ago. I was invited over to my sister's this weekend and I wanted to make something to bring with me that I thought everyone would enjoy.

Hence, Dutch Boterkoek.

Every once in a while I get a batch of grief on my Facebook page about this being The English Kitchen and me posting non "English" recipes on there. If they ever took the time to actually visit the blog, they would see that I have hundreds of "English" recipes on here.

I don't necessarily want to eat traditional foods every day and I am sure they don't want to either. I like to eat a variety of dishes and cuisines. I like to think that this page is a tasty mélange of the traditional and the new and everything in between.

Now that I am back living in North America, its also a tiny bit more difficult to procure certain British ingredients as well, and that makes it harder.

Most of my audience is North American as well, in specific American. I know that they also will have difficulty procuring some British ingredients.

At the end of the day I cannot please everyone. I just post what I cook and what I eat and what I think you will also want to cook and eat, and hope that will be good enough. Now back to this cake.

Its not really a cake as such. Its very dense and buttery. Its also not a cookie or a pastry. It is something in the middle of all of that, and it is rich and delicious.

You wouldn't want to eat large slices of this, it is so rich. I am thinking that slices of this would also go very well with some fresh berries, such as raspberries or strawberries. Possibly even blueberries.

One thing which really appealed to me about this recipe was the simplicity of the ingredients and method of cooking. It really could not be any easier to make.

Its the ideal dessert/teatime bake to make when you are pressed for time and just want something simple and something sweet. As I said it is very rich and very sweet, so a little bit goes a very long way.

WHAT YOU NEED TO MAKE DUTCH BOTERKOEK

Like I said, there is nothing out of the ordinary or complicated here! I like recipes such as this.

2/3 cup (150g) butter, at room temperature
1 cup (200g) granulated sugar
1 1/2 tsp pure almond extract
1 large free range egg
1 1/2 cups (210g) all purpose plain flour
1/2 tsp baking powder
flaked almonds to top (optional)

I just used regular salted butter. There is no requirement for salt in the recipe. The butter adds enough salty flavor.

It is quite sweet, almost half sugar, and very buttery. I used non bleached organic granulated sugar. It does use a lot of almond extract. If you are not fond of that much almond flavor, you could use half vanilla.

The flaked almonds on top were my idea, as the original recipe did not have any. I have seen other recipes for this cake that use flaked almonds on top and I have seen a few that glaze it with a beaten egg prior to baking as well. I did not glaze this and I am glad that I didn't.

HOW TO MAKE DUTCH BOTERKOEK

This really is very simple to make. The batter is very thick and spreadable. Don't worry it is supposed to be that way.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 inch pie dish or round baking tin and set aside.

Cream the butter and sugar together until light. Beat in the egg and almond extract.

Sift together the flour and baking powder. Stir this into the creamed mixture, mixing it in well. The batter will be very stiff.

Spread the batter into the prepared baking dish, smoothing the top over.

Sprinkle flaked almonds on top if desired.

Bake in the preheated oven for 30 to 35 minutes, until golden brown around the edges and a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack and cut into thin wedges to serve.

NOTE: You can swap 70g or ½ cup of the flour amount for the same amount of ground almonds or desiccated (flaked coconut) This will also give a lovely flavor.

If you want to glaze it, I would suggest beating the egg for the batter and reserving a teaspoon or so of it and then using that to glaze the cake before you put it into the oven.

If you are glazing it keep an eye on it for the last 10 minutes or so just in case. You don't want it to get over brown.

As I said this is very delicious and quite rich. I think a tiny wedge of it is ample enough to sit down and enjoy with a hot cup of treat for an extra special treat.

I do think that some fresh berries would help to cut the sweetness of it somewhat, but I did think it was very delicious as is.

I don't drink coffee, but I think wedges of this would also go very well with hot cups of coffee. Can you imagine the smell, freshly baked almon butter cake and freshly brewed coffee. Now that's a candle scent I would love to buy!

Some other delicious teatime bakes on here that I think you might enjoy are:

GINGER CRUNCHIES - These are crisp and buttery, very short textured. They are also topped with a lush ginger glaze and some sweet chunks of preserved ginger. Don't worry if you haven't got any preserved ginger, you can substitute candied ginger for it, or leave it off altogether.

POLKADOT PETTICOAT TAILS - Traditional shortbread wedges baked in a round. They are dimpled with a variety of jams, hence the polka dots. You could also use lemon curd for a citrus slant. Delicious either way!

Yield: 12

Author: Marie Rayner

Dutch Boterkoek

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This is a traditional Dutch dessert that is simple to make and sure to please whoever you serve it to. Rich, buttery, and flavored with almond. It you like butter and almonds, you will love this.

Ingredients

2/3 cup (150g) butter, at room temperature
1 cup (200g) granulated sugar
1 1/2 tsp pure almond extract
1 large free range egg
1 1/2 cups (210g) all purpose plain flour
1/2 tsp baking powder
flaked almonds to top (optional)

Instructions

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 inch pie dish or round baking tin and set aside.
Cream the butter and sugar together until light. Beat in the egg and almond extract.
Sift together the flour and baking powder. Stir this into the creamed mixture, mixing it in well. The batter will be very stiff.
Spread the batter into the prepared baking dish, smoothing the top over.
Sprinkle flaked almonds on top if desired.
Bake in the preheated oven for 30 to 35 minutes, until golden brown around the edges and a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack and cut into thin wedges to serve.

Did you make this recipe?

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Cheesy Vegetable Medley