VEGETABLES AU GRATIN

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Vegetables Au Gratin image

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

2 tablespoons margarine
2 tablespoons red onions, minced
2 tablespoons flour
1/4 teaspoon celery salt
1/4 teaspoon oregano
1 cup milk
1/2 cup chicken broth
1 teaspoon lemon juice
1 1/2 cups shredded medium cheddar
2 tablespoons olive oil
1/2 cup dry breadcrumbs
2 tablespoons grated romano cheese
1 tablespoon dried parsley
2 cups baby carrots
2 cups cauliflower florets
1 cup green beans, chopped

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.

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