Method
- Preheat oven to 180 degrees Celsius.
- Melt margarine in saucepan. Add flour, stir, and cook for a minute on medium heat. Gradually add milk, stirring constantly until you have a thick sauce.
- In another saucepan, cook vegetables and onion in boiling water until only just soft, then drain.
- Add vegetables, eggs, tomato, drained fish and parsley to the sauce and gently stir to mix.
- Put mixture in an oven-proof casserole or baking dish.
- Sprinkle over the breadcrumbs mixed with the grated cheese, herbs and black pepper.
- Bake for 20 to 30 minutes until golden and crisp.
- Serve with mashed potato or a side salad.
Notes
Use any vegetables you have on hand such as:
Pumpkin
Corn kernels (frozen, canned or fresh)
Spinach or silverbeet
Leeks
Cauliflower
Carrots
Peas
Beans
Broccoli
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