|Mixed vegetables||2 Cup (32 tbs) (Peas, Cauliflower, Carrots, Beans, Potatoes, Etc.)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chili sauce||1⁄2 Teaspoon|
|Grated cheese||3 Tablespoon|
|Chopped pineapple/Apple||1⁄3 Cup (5.33 tbs)|
|Tomato slices||4 (For Garnish)|
|Capsicum rings||4 (For Garnish)|
Cut vegetables in equal size pieces.
Boil, uncovered, in salted boiling water, until tender.
Remove from heat and set aside (uncovered) for five minutes.
Add two tablespoon cheese and butter.
Combine cornflour, and milk and pour it on vegetable in the pan.
Place the pan on medium heat and cook until thick and smooth, stirring constantly.
Place in a greased casserole dish and bake in a hot oven for 15 minutes.
Arrange tomato slices and capsicum rings.
Sprinkle remaining cheese, dot with butter, and return the dish to the oven and bake for a further 10 minutes.