Pasta and Vegie Mornay
I was fed this as a kid, and it was a great way to make me eat vegies. You can also add a can of tuna to the mixture or if you’d prefer chicken pieces. Very simple to make, but take care with the white sauce, it can be tricky and cause frustration at times (I learnt this through my own personal experiences, just be careful where you throw the pan).
Ingredients:
- 30g butter - 1 onion finely chopped - 2 tabs plain flour - 1 cup milk - 1/2 cup cream - 2 cups cooked pasta - 1 cup cheddar cheese - 1/3 cup parmessan cheese - 1 zucchini shredded - 1 carrot shredded - 1/2 can corn - 2 hard boiled eggs sliced - Parsely finely chopped - 3/4 cup breadcrumbs or soldiers fingers - 1/2 teas salt
Instructions:
- Melt butter in sauce pan and fry onion till soft - Stir in flour until dry and grainy. Remove from heat and stir in milk, place back on heat until it boils and thickens continue stirring - Transfer the mixture to a bowl and add cream, pasta, cheeses, carrot, corn, zucchini, eggs, parsely and salt. - Mix together well - Spoon into a long, deep baking dish. Sprinkle with crumbs or lay soldiers fingers (thinly sliced bread pieces) on top and bake for 1/2 an hour on medium temp.