Last Minute Mixed Vegetable Au Gratin

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups frozen mixed vegetables
  • 2
    slices bread, toasted to medium
  • 2
    tablespoons butter, divided
  • 1
    tablespoon light olive oil or 1 tablespoon vegetable oil
  • 14
    cup finely chopped onion
  • 1
    1 can cream of chicken soup or 1 can cream of celery soup
  • 13
    cup milk
  • 34
    cup shredded cheddar cheese, divided
  • 12
    teaspoon mustard powder
  • salt and pepper
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DIRECTIONS

  • 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.
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