Veggible Molebake 2+ Tablespoons butter 2 Tablespoons all-purpose flour 1/4 cup heavy cream 1/4 cup milk (or vegetable stock) 2 egg yolks 8 oz cauliflower florets, cooked 8 oz sliced carrots, cooked 10 oz peas, cooked 4 tomatoes, sliced 4 oz grated cheddar cheese salt and pepper to taste We were making this for a potluck, so we doubled all ingredients. Instead of cauliflower and carrots separately, we went with three bags of frozen California medley (cauliflower, broccoli and carrots) 12 oz each. One bag of frozen peas was 16 oz, close enough. I bought "slicing tomatoes" which produced slices big enough for a typical hamburger. 3 tomatoes was enough for two pans. We bought a full pound of grated cheddar cheese and used half in another recipe (Cheesy Potatoes), so again, close enough. Butter a casserole dish (or two). In a saucepan over low heat, melt the butter. Sprinkle in flour, stir for one minute. Stir in cream and milk, stir on low heat for a few minutes. Beat egg yolks, add to sauce pan. Stir until mixture starts to steam, take off heat and continue stirring. The recipe says layer the cauliflower, then the carrots, then the peas. We just opened the bags and poured them in, half in each pan. The recipe said to pour the sauce over the vegetables. I had something that was the consistency of scrambled eggs, so I scooped and spread with a butter knife. Layer the tomato slices on top, the thinner the better, the thinner they are, the better they will cook. Sprinkle grated cheese over the top. The recipe calls for salt and pepper to taste at nearly every step. We skipped it entirely and brought salt and pepper with us. No one used it. We transported it cold, covered in aluminum foil. At the potluck, the over was pre-heated at 400*, foil removed and baked for about 12 minutes until the cheese melted. Original instructions said ten minutes in over, three in broiler to brown the cheese, we just used the oven. We had a mountain of food at the potluck, I brought home one empty dish, one almost full one.