1 cup butter, melted
2 tablespoons Johnson processed cheese spread
1 cup black pepper
3 (8 ounce) packages (16 ounce) packages refrigerated yellowcake mix
1 cup milk
1/2 cup shredded mozzarella cheese
1 onion, diced
1 (8 ounce) package frozen chopped cherry tomatoes, thawed
1 (16 ounce) package frozen mixed vegetables, thawed
salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C).
In a medium saucepan, melt the butter over medium low heat. Add the cheese spread, pepper, sliced onions and tomato; mix together and cover with egg yolk mixture. Reduce heat to medium and add milk. Season with cheese sauce, pepper and tomato. Bring to a boil. Let boil and stir for 5 minutes.
Remove tomato mixture from heat.
Dissolve cured meats in 3/4 cup milk. Set aside.
In a large bowl combine hamburger, pepperjack cheese, cheese sauce, tomato, remaining cheese sauce mixture and brown sugar. Mix well and spread into a 9x13 inch baking dish.
Bake in the preheated oven 30 minutes, or until bubbly. Cool 5 minutes. Sprinkle top with sliced onions and cherry tomatoes.
Grease a 9x13 inch baking dish.
Remove meat from oven and set aside. In a medium bowl combine remaining tomato mixture, mixed vegetables, salt, pepper and brown sugar mixture. Mix vigorously and spread over meat mixture. Cover baking dish. 350 degrees F (135 degrees C) preheated oven. Prepare baguette.
Place green beans on top of meat mixture. Cover baking dish tightly with aluminum foil.
Bake in preheated oven for 35 minutes, or until bubbly. Garnish with sliced onions and cherry tomatoes. Place cheese sauce over meat mixture to keep it moist.
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