Mixed Medley Veggie Bake Recipe

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Mixed Medley Veggie Bake

sylvia bourque


A healthy alternative to potatoes for a side dish. Lots of flavour and a great way to get the veggies into the kids.

From Looneyspoons by Janet & Greta Podleski - janetandgreta.com

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8 servings


10 Min


1 Hr 30 Min




1 c
chopped onions
3 c
sliced mushrooms
1/4 c
all purpose flour
1 1/2 c
skim milk
1/2 c
shredded reduced fat sharp cheddar cheese
1 Tbsp
dijon mustard
1 tsp
lite worcestershire sauce
1/4 tsp
black pepper
4-5 dash(es)
hot pepper sauce
6 c
frozen california style mixed vegetables
1/2 c
unseasoned dry bread crumbs
1/2 tsp
ground thyme
egg white

Directions Step-By-Step

Spray a medium saucepan with non stick spray. Add onions and mushrooms. Cook and stir over medium high heat until vegetables are tender, about 6-7 minutes. Sprinkle flour over mushrooms and onions. Stir well. Gradually add milk, stirring constantly. Cook until mixture becomes thick and bubbly, 5-6 minutes. Remove from heat. Stir in cheese, dijon mustard, worcestershire sauce, black pepper, and hot pepper sauce.
Place frozen vegetables in a large casserole dish. Pour sauce over vegetables. Gently stir to coat vegetables with sauce.
In a small bowl, combine bread crumbs, thyme, and egg white. Stir until crumbs are moistened. Sprinkle crumb mixture evenly over vegetables. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 more minutes. Let stand 5 minutes before serving.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy