Garlicky Baked Vegetables with Spoon Bread Topping

Name: Garlicky Baked Vegetables with Spoon Bread Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or margarine,; 2 teaspoons flour, all-purpose ll-purpose; 1/4 teaspoon lemon seasoning; 2 cups green peas shelled,fresh; ⅓ cup onions hinly; 3 each garlic cloves large,pressed; 1 teaspoon salt; ⅛ teaspoon rosemary leaves crushed; 2 cups potatoes peeled, thin sliced; 2 each tomatoes medium, peeled, thin sliced; 1 each garlic cloves fresh,pressed; 1 tablespoon butter or margarine; 1 pinch nutmeg; 2 large eggs eparated; 113 cups milk; 1/2 teaspoon salt; 1/4 cup cornmeal; 3/4 cup cheddar cheese grated sharp

Servings: persons

2 tablespoons butter or margarine,
2 teaspoons flour, all-purpose ll-purpose
1/4 teaspoon lemon seasoning
2 cups green peas shelled,fresh
⅓ cup onions hinly
3 each garlic cloves large,pressed
1 teaspoon salt
⅛ teaspoon rosemary leaves crushed
2 cups potatoes peeled, thin sliced
2 each tomatoes medium, peeled, thin sliced
1 each garlic cloves fresh,pressed
1 tablespoon butter or margarine
1 pinch nutmeg
2 large eggs eparated
113 cups milk
1/2 teaspoon salt
1/4 cup cornmeal
3/4 cup cheddar cheese grated sharp

1
Combine butter, garlic, flour, salt, lemon-pepper and rosemary.
2
In a buttered 7 1/2-cup souffle dish or casserole, layer vegetables and seasoned butter; place peas in bottom, then potatoes, onion and tomato slices, spooning part of the seasoned butter over each layer.
3
Cover tightly and bake in preheated 350'F.
4
oven 30 minutes.
5
Meanwhile.
6
prepare Spoon Bread Topping.
7
Remove baking dish from oven; uncover and pour topping 6.
8
Return to oven and bake 35 minutes longer, or until topping is puffed and nicely browned and point of small knife inserted in center comes out clean.
9
Serve at once from baking dish.
10
*** SPOON BREAD TOPPING *** 1.
11
In heavy saucepan, combine garlic, milk, butter, salt and nutmeg; gradually stir in cornmeal.
12
2.
13
Bring to a full boil, stirring constantly; boil 1 minute; until thick, then remove from heat.
14
3.
15
Beat egg yolks lightly.
16
Stir a small amount of hot mixture into yolks, then mix yolks into 5.
17
Stir in cheese.
18
Beat egg whites until barely stiff; fold into cornmeal mixture.

4832

kcal

Calories

228

Fat

426

Carbs

235

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons butter or margarine,, 2 teaspoons flour, all-purpose ll-purpose, 1/4 teaspoon lemon seasoning, 2 cups green peas shelled,fresh, and more.

Yes, Garlicky Baked Vegetables with Spoon Bread Topping falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!