Description
Creamy vegetable gratin loaded with broccoli, peppers, corn, peas, and mushrooms in a rich cheddar sauce, baked until golden and crisp.
Ingredients
1 tablespoon olive oil
2 cups frozen sliced bell peppers
1 cup frozen sweet corn
1 cup frozen green peas
2 cups broccoli florets
6 medium mushrooms, sliced
2 1/2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 cup milk
1 cup vegetable broth
1/2 teaspoon black pepper
Salt to taste
3/4 cup shredded cheddar cheese
1/3 cup fine breadcrumbs
Light cooking spray
Instructions
1. Preheat oven to 375°F and grease a 9 x 7-inch baking dish.
2. Heat olive oil in a skillet and cook bell peppers, corn, peas, broccoli, and mushrooms for 5–10 minutes until nearly tender.
3. In a saucepan, melt butter and stir in flour to form a paste; cook 1 minute.
4. Gradually whisk in milk, then vegetable broth, until thickened.
5. Season with black pepper and salt.
6. Pour sauce over vegetables and mix well.
7. Transfer to baking dish.
8. Top with cheddar cheese and breadcrumbs; spray lightly with cooking spray.
9. Bake 25 minutes until golden and bubbly.
Notes
Sauté vegetables first to prevent excess moisture.
Reheat leftovers in oven for best texture.
Customize with seasonal vegetables or mild spices if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: One-Pot & Easy Meals
- Method: Baking
- Cuisine: American