Serves: 4–5 people

Ingredients

  • Mixed vegetables (carrot, cabbage, capsicum, mushrooms, and green beans) – 1 cup (chopped)
  • Cheese – 3 cubes (grated or cut into small cubes)
  • Onion – 2 (sliced lengthwise and fried until golden)
  • Capsicum – 1 (sliced lengthwise and lightly sautéed for 1 minute)

For the White Sauce

  • Butter – 2 tbsp
  • Corn flour – 2 tbsp
  • Milk – 2 cups
  • Salt – to taste
  • Black pepper – to taste
  • Ajinomoto – ½ tsp (optional)

Method

  1. Melt butter in a pan over low heat.
  2. Mix corn flour with a little milk or water until smooth and lump-free.
  3. Add the remaining milk to the pan and stir continuously.
  4. Add the corn flour mixture and cook while stirring until the sauce becomes thick and smooth.
  5. Add salt, black pepper, and Ajinomoto (optional). Mix well.
  6. Add the mixed vegetables and cook for 2–3 minutes.
  7. Add fried onions and sautéed capsicum. Mix gently.
  8. Transfer the mixture to a baking dish.
  9. Sprinkle cheese evenly on top.
  10. Bake in a preheated oven at 180°C for 15–20 minutes or until the cheese melts and turns light golden.
  11. Remove from the oven and serve hot.

Serving Suggestions

  • Serve hot as a starter or side dish.
  • Best enjoyed fresh from the oven.
  • Can be served with garlic bread or toasted bread.
  • Suitable as a light meal or party dish.

Tips

  • Fresh vegetables give better texture and flavor.
  • Continuous stirring helps prevent lumps in the white sauce.
  • A medium-thick sauce gives the best consistency.
  • Grated cheese melts more evenly.
  • Lightly golden cheese gives better taste and appearance.

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