Last Minute Mixed Vegetable Au Gratin Recipes

LAST MINUTE MIXED VEGETABLE AU GRATIN

Steps:

• Preheat oven to 350.
• Spray a 2 quart baking dish well with non-stick spray.
• Cook the vegetables until just barely done; they will cook more in the baking process.
• Drain and set aside to cool as you continue.
• Using a blender, make the toast into crumbs; set aside.
• In a medium saucepan, heat 1 tablespoon of the butter or margarine and the oil on a medium heat; saute the onions in the butter and oil until transparent.
• Add the soup, milk, mustard powder and salt and pepper and cook, whisking very often, until the mixture is bubbly, thickened, and a bit reduced; remove from heat.
• Put the vegetables in a large bowl, then stir in the sauce mixture, about 2 tablespoons of the bread crumbs, and 1/2 cup shredded cheese; blend well.
• Spoon mixture into the prepared baking dish.
• Melt the remaining 1 tablespoon of butter and combine well with the remaining bread crumbs.
• Mix in the remaining cheese and sprinkle the mixture evenly over the vegetables.
• Bake for about 30 to 35 minutes, or until the mixture is heated through and the top is browned.

VEGETABLE MELANGE AU GRATIN WITH CHEESE WHITE SAUCE

Steps:

• Start spinach cooking in microwave.
• In saucepan combine onions and carrots, cooking covered in small amount of boiling salted water until almost tender- 10 to 15 min; drain.
• While this is cooking you should make the white sauce, see below.
• When vegetables and sauce are done, alternate layers of hot, well-drained vegetables and sauce in 1-quart casserole; sprinkle with crumbs.
• Bake at 350* for about 20 minutes.
• Cheese Sauce with Medium White Sauce: Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
• Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens, and add 1 cup shredded sharp Cheddar cheese.

VEGETABLES AU GRATIN

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.

WINTER VEGETABLE AU GRATIN

Steps:

• melt butter.
• Cook all vegetables 3-5 minute.
• Add Salt and pepper and transfer to ovenproof bowl.
• Combine cheese, butter, crumbs and parsley.
• Top vegetables evenly with cheese mixture.
• Bake 15 minutes or until vegetables are tender and topping is golden.
• This dish can be prepared ahead of time and reheated just before serving.