VEGETABLES AU GRATIN
This creates a very rich dish, which can be varied according to taste by simply changing the cheese and / or vegetables used.
Provided by Minxkat1
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Steam carrots, cauliflower and green beans until fork tender.
- In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
- Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
- Cook and whisk until thickened and bubbly all over.
- Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
- Pour vegetables and sauce into deep one quart casserole dish.
- In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
- Sprinkle bread crumb mixture over the top of vegetables.
- Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.
VEGGIE GARLIC NOODLES RECIPE BY TASTY
Here's what you need: vegetable oil, garlic, spring onions, carrots, snap pea, brown sugar, soy sauce, dried rice noodles
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
- Add the carrots and peas, before stirring in the brown sugar and soy sauce.
- Add the noodles and mix together for another couple of minutes.
- Season with salt and pepper, then slice remaining spring onion and top to serve.
- Enjoy!
Nutrition Facts : Calories 336 calories, Carbohydrate 60 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
NOODLES AU GRATIN
Au gratin deliciousness just doesn't get any easier than this! And in just 30 minutes you'll have creamy, cheesy noodles for six.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 4
Steps:
- Heat milk in large saucepan on medium heat. Add VELVEETA; cook until completely melted, stirring frequently.
- Add noodles and Parmesan cheese; mix lightly.
Nutrition Facts : Calories 440, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 920 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 7 g, Protein 21 g
ROOT VEGETABLE AU GRATIN
Provided by Sandra Lee
Time 2h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray.
- In a small pot, heat the milk with the thyme over medium-low heat until hot.
- In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste.
- Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce.
- In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin.
- Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving.
NOODLES AND VEGGIES
Quick and very easy.
Provided by KATE45
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- In a medium saucepan, prepare the noodles and sauce according to package directions.
- When the noodles are cooked stir in mixed vegetables and cook until heated through.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 28.1 g, Cholesterol 5.3 mg, Fat 2.7 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 425.7 mg, Sugar 1.1 g
EGGS AU GRATIN WITH VEGETABLES
A healthy twist on a hearty classic.
Provided by chefdavidgeisser
Categories Breakfast Eggs
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Crush the fennel seed in a mortar and mix with a little sea salt.
- Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
- Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
- Bake in the preheated oven until eggs are set, about 15 minutes.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 23.3 g, Cholesterol 428.1 mg, Fat 48.1 g, Fiber 9.7 g, Protein 25.7 g, SaturatedFat 16 g, Sodium 860.1 mg, Sugar 9.1 g
VEGETARIAN POTATO AU GRATIN
Fill up on veggies and load up on terrific flavor with this creamy, hearty casserole. You'll appreciate the homey crumb topping and hands-free bake time at the end of a long day. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted., Layer half the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top., Cover and bake 50-55 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 557 calories, Fat 25g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 749mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 7g fiber), Protein 27g protein.
NOODLES AU GRATIN RECIPE
Provided by HeatherS
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan. Blend in flour, salt and pepper. Gradually stir in milk. Cook over medium heat, stirring constantly. until mixture just comes to a boil and thickens. Remove from heat. Add cheese; stir until melted. Add mushrooms. Keep warm. Cook noodles according to package directions. Drain well; return noodles to saucepan. Add cheese sauce and toss lightly to coat. Makes 6 side-dish servings.
AU GRATIN VEGETABLES AND NOODLES
Make and share this Au Gratin Vegetables and Noodles recipe from Food.com.
Provided by Elvishdreamer
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pour Chicken broth into a large saucepan and heat over meduim-high heat.
- Cook onion in hot broth until clear.
- Add green peppers,squash,tomatoes,garlic,chili sauce,salt and thyme to pan and mix well.
- reduce heat to low.
- cover and simmer 10-15 minutes Uncover and simmer an additional 15 minutes Preheat oven to 425 Lightly spray 8 inch baking dish with nonfat cooking spray place half the noodles in bottom of dish and cover with vegetable mixture top with remaining noodles and sprinkle with cheese.
- Bake 10 minutes until browned.
- Exchanges=3 veg 2 starch.
Nutrition Facts : Calories 51.6, Fat 0.4, SaturatedFat 0.1, Sodium 488.8, Carbohydrate 11.3, Fiber 2.9, Sugar 5.9, Protein 2.1
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