mixed medley veggie bake
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/
No Image
prep time
10 Min
cook time
1 Hr 30 Min
method
Bake
yield
8 servings
Ingredients
- 1 cup chopped onions
- 3 cups sliced mushrooms
- 1/4 cup all purpose flour
- 1 1/2 cups skim milk
- 1/2 cup shredded reduced fat sharp cheddar cheese
- 1 tablespoon dijon mustard
- 1 teaspoon lite worcestershire sauce
- 1/4 teaspoon black pepper
- 4-5 dashes hot pepper sauce
- 6 cups frozen california style mixed vegetables
- 1/2 cup unseasoned dry bread crumbs
- 1/2 teaspoon ground thyme
- 1 - egg white
How To Make mixed medley veggie bake
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Step 1Spray 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.
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Step 2Place frozen vegetables in a large casserole dish. Pour sauce over vegetables. Gently stir to coat vegetables with sauce.
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Step 3In 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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