HOME AND GARDEN: BITE ME! Susie Vegatables

submitted by Susan Heiser

This dish is a favorite with Susan Heiser’s family, she has been making it for every family event since 1991. While it started as a recipe in a cookbook, she took it and tweaked it until it was her own.

Heiser is married and has three children, with a daughterin-law and soon-to-be son-in-law (it will be official on July 21, 2023); two granddaughters; and three dogs.

She loves spending time with family and friends and traveling.

Along with her husband, Heiser co-owns Bullseye Activewear and Promotions in Brunswick.

Bullseye is a full-service printing and embroidery company that creates a full palette of products for a wide range of people, companies and sports teams.

● 2 to 3 bags frozen mixed vegetables*

● 4 tablespoons butter

● 4 tablespoons flour

● 2 cups milk

● 6 ounces cream cheese, cut up

● 3-4 strips of cooked, crumbled bacon (optional)

● Italian breadcrumbs**

● 1 cup mozzarella cheese***

Preheat oven to 350 degrees. Recipe makes a 9x13 pan. Cook vegetables according to package directions. Set aside in a large mixing bowl. In a saucepan, melt butter. Stir in flour, and season with salt & pepper. Add milk. Cook and stir until thickened and bubbly. Cook and stir 1 - 2 minutes more. Add cream cheese pieces and crumbled/or small pieces of bacon. Stir until cream cheese is melted. Stir cream cheese and bacon mixture into the vegetables. Put in a 9 x 13 pan. Top with Italian breadcrumbs and shredded cheese. Bake in a 350-degree oven for 35 to 40 minutes.

*Can substitute one bag each of broccoli, cauliflower and carrots.

**Gluten free bread crumbs work wonderfully!

***I usually use a mix of white and yellow cheese like Colby Jack or cheddar and mozzarella mix nicely.