Veggie Au Gratin
From cheryilyn 17 years ago
- 45 minutes to make
- Serves 10
This was originally a broccoli and onion au gratin, but I had some mushrooms and a pepper that needed used. This is a big casserole, you can cut it down if you don’t want leftovers. I always make it big even if I am not feeding a crowd. Read more I like it for lunch the next day or so. See less
Ingredients
- 2- 1 lb pkg frozen cut broccoli and cauliflower, thawed shopping list
- 1 bag frozen pearl onions, thawed shopping list
- 1 red bell pepper, chopped shopping list
- 8 oz mushrooms, sliced shopping list
- 2 cloves garlic. min shopping list
- 3 T. butter shopping list
- 3 T. flour shopping list
- salt and pepper shopping list
- 1 ½ C. milk shopping list
- 4 oz cream cheese, cut in cubes shopping list
- 1 ½ C. cheddar cheese shopping list
- 2 T. butter shopping list
- 1 C. fine dry bread crumb shopping list
How to make it
- Spray a 3 quart casserole dish with non stick cooking spray. Place broccoli, onions, peppers and mushrooms in baking dish.
- In saucepan, melt half of the butter. Add garlic. Blend in flour, salt, and dash pepper. Add milk. Cook, stirring constantly, till thickened and bubbly. Reduce heat; blend in cream cheese and ½ C. cheese till smooth.
- Pour sauce mixture over and mix lightly. Top with 1 C. cheese. Melt the remaining butter; toss with bread crumbs. Sprinkle on top of casserole. Bake at 350°F 40 to 45 min.
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" It was excellent "