Vegetables Au Gratin

Vegetables Au Gratin

Time: 45 mins

Ingredients

  • 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

Directions

  • 1 Steam carrots, cauliflower and green beans until fork tender.
  • 2 In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
  • 3 Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
  • 4 Cook and whisk until thickened and bubbly all over.
  • 5 Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
  • 6 Pour vegetables and sauce into deep one quart casserole dish.
  • 7 In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
  • 8 Sprinkle bread crumb mixture over the top of vegetables.
  • 9 Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.
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