CHEESY VEGETABLES AU GRATIN

Cheesy Vegetables Au Gratin image

Put together our cheesy Vegetables au Gratin recipe tonight! Warm gooey cheese, carrots, asparagus and kale make this the perfect side dish.

Provided by My Food and Family

Categories Home

Time 45m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 10

Ingredients

1 lb. carrots (about 8), peeled, diagonally cut into 1/4-inch-thick slices
1 lb. fresh asparagus spears, trimmed, cut into 3-inch lengths
3 Tbsp. butter, divided
2 cloves garlic, minced
2 Tbsp. flour
1-1/2 cups milk
1 cup KRAFT Shredded Pepper Jack Cheese
1 pkg. (5 oz.) baby kale (about 6 cups)
6 round buttery crackers, coarsely crushed
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

Heat oven to 375ºF.
Cook carrots in large pan of boiling water 4 min., adding asparagus to the boiling water for the last 2 min.; drain. Rinse vegetables under cold water; drain well.
Melt 2 Tbsp. butter in Dutch oven or large deep skillet on medium heat. Add garlic; cook and stir 1 min. Add flour; cook and stir 1 min. Gradually whisk in milk. Bring to boil, stirring constantly. Continue to cook and stir until thickened. Add pepper Jack cheese; cook 1 to 2 min. or until melted, stirring constantly. Remove from heat. Add kale and cooked vegetables; stir until evenly coated with sauce.
Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Melt remaining butter; toss with combined cracker crumbs and Parmesan. Sprinkle over vegetable mixture.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g