Veggible Molebake

Here's another yummy vegetarian casserole adapted from The Redwall Cookbook.

Serves 6

Ingredients:

2 tablespoons butter, plus some for pan
2 tablespoons all-purpose flour
3/4 cup heavy cream (we used evaporated skim milk instead)
3/4 cup vegetable stock or milk (we used vegetable stock)
2 egg yolks
salt and pepper, to taste
8 oz cauliflower florets, cooked
8 oz carrots, sliced and cooked
10 oz peas, cooked
2 large tomatoes, hulled and sliced (depending on size of pan)
1 cup (4 oz) grated cheddar cheese

Directions:

Preheat the oven to 400' F. Butter a casserole dish or 9-by-13 inch baking pan. In a saucepan over medium heat, melt the butter. Sprinkle the flour in and cook, stirring, for 1 minute.
Gradually stir the cream and stock or milk into the mixture. Reduce heat to low and cook, stirring, for 10 minutes.
In a bowl, beat the egg yolks well. Gradually whisk a few tablespoons of the hot mixture into the yolks, then whisk the yolks back into the saucepan. Heat, stirring, until the mixture begins to steam (do not let it boil). Take the pan off the heat and stir for another minute or two to cool. Season the sauce with salt and pepper
Spread the cauliflower in the bottom of the buttered baking dish. Layer in the carrots and then the peas. Pour the sauce over the casserole, then layer the tomato slices on the top. Season well with salt and pepper and sprinkle the grated cheese on top.
Bake until the cheese is melted, about 10 minutes. Torn on the broiler and broil the casserole, watching carefully, until the cheese is browned, 2 to 3 minutes.