Mixed Vegetables Au Gratin

  • Yield: 8 servings

Ingredients

Cream Sauce:
1 1/2cups 2 percent milk, soy milk or rice milk
2tablespoons butter or soy margarine
2tablespoons flour
-- Salt and fresh-ground black pepper, to taste
pinch nutmeg
Vegetable Filling and Crumb Topping:
4cups cooked diced potatoes or blanched broccoli florets, green beans, peas, cauliflower florets, asparagus pieces or any combination of these vegetables*
1cup dry breadcrumbs, crushed cornflakes or crushed Ritz crackers
1tablespoon melted butter or soy margarine
1teaspoon sweet paprika

Instructions

  1. To make sauce: Warm milk in a small saucepan over medium heat until almost boiling; set aside.
  2. Melt butter in a medium saucepan and add flour. Combine well and cook, stirring often, 2 minutes to form a roux. Slowly add warmed milk and combine well with a wire whisk. Simmer 10 to 12 minutes. Season with salt, pepper and nutmeg. Set aside.
  3. To make filling and topping: Preheat oven to 350F. Combine cooked vegetables with cream sauce and spoon into a 2-quart casserole sprayed lightly with nonstick cooking spray. Combine remaining ingredients and sprinkle evenly over top of casserole. Bake 35 minutes until vegetables are heated through and topping is golden brown.

*To blanch vegetables: Place vegetables in boiling salted water 5 to 7 minutes until cooked halfway through. Rinse immediately under ice-cold water to preserve color and texture. Drain well.

 


 

Nutritional Info *per serving

  • Calories 141
  • Fat 3g
  • Saturated Fat .85g
  • Cholesterol 4mg
  • Sodium 133mg
  • Carbohydrate 23g
  • Fiber 2g
  • Sugars 3g
  • Protein 5g