Real Recipes From Real Home Cooks ®

mixed medley veggie bake

Recipe by
sylvia bourque
Moncton, NB

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 - http://www.janetandgreta.com/

yield 8 servings
prep time 10 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For mixed medley veggie bake

  • 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
    hot pepper sauce
  • 6 c
    frozen california style mixed vegetables
  • 1/2 c
    unseasoned dry bread crumbs
  • 1/2 tsp
    ground thyme
  • 1
    egg white

How To Make mixed medley veggie bake

  • 1
    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.
  • 2
    Place frozen vegetables in a large casserole dish. Pour sauce over vegetables. Gently stir to coat vegetables with sauce.
  • 3
    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.

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