Last Minute Mixed Vegetable Au Gratin

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 cups frozen mixed vegetables
• 2 slices bread, toasted to medium
• 2 tablespoons butter, divided
• 1 tablespoon light olive oil or 1 tablespoon vegetable oil
• 1/4 cup finely chopped onion
• 1 can condensed cream of mushroom soup or 1 can cream of chicken soup or 1 can cream of celery soup
• 1/3 cup milk
• 3/4 cup shredded cheddar cheese, divided
• 1/2 teaspoon mustard powder
• salt and pepper

Recipe

• 1 preheat oven to 350.
• 2 spray a 2 quart baking dish well with non-stick spray.
• 3 cook the vegetables until just barely done; they will cook more in the baking process.
• 4 drain and set aside to cool as you continue.
• 5 using a blender, make the toast into crumbs; set aside.
• 6 in a medium saucepan, heat 1 tablespoon of the butter or margarine and the oil on a medium heat; saute the onions in the butter and oil until transparent.
• 7 add the soup, milk, mustard powder and salt and pepper and cook, whisking very often, until the mixture is bubbly, thickened, and a bit reduced; remove from heat.
• 8 put the vegetables in a large bowl, then stir in the sauce mixture, about 2 tablespoons of the bread crumbs, and 1/2 cup shredded cheese; blend well.
• 9 spoon mixture into the prepared baking dish.
• 10 melt the remaining 1 tablespoon of butter and combine well with the remaining bread crumbs.
• 11 mix in the remaining cheese and sprinkle the mixture evenly over the vegetables.
• 12 bake for about 30 to 35 minutes, or until the mixture is heated through and the top is browned.