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in Dinner· Recipes· Sweet Eats

Satisfying and Comforting Busy Day Vegetable Gratin

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Busy Day Vegetable Gratin - Pic 4

Busy Day Vegetable Gratin is one of those perfect recipes:  an easy, cheesy, creamy, delicious comfort-food side dish that’s perfect for a family dinner, gathering or a party.  Deliciously creamy from a homemade white sauce base full of cheesy goodness, the nourishing mix of vegetables gains added crunch from the buttery cracker topping.

 Busy Day Vegetable Gratin - Pic 3

Made with frozen vegetables, you don’t need to rush to your favorite farmers’ market to get a mix of vegetables at their peak of freshness.  And, with Labor Day and other holidays around the corner, this easy recipe can be made ahead and refrigerated for reheating just in time for your weekend brunch, weeknight dinner or holiday meal.  Plus, if you are expecting a crowd, it’s easy to double this recipe.

Busy Day Vegetable Gratin - Pic 1

With a mix of vegetables in greens, orange, yellow and white, Busy Day Vegetable Gratin is a colorful addition to any dinner or holiday table.  Who wouldn’t want to eat these vegetables on the side for brunch or dinner?  Even picky eaters will ask for more!

Busy Day Vegetable Gratin - Pic 2

Here’s the recipe:

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Busy Day Vegetable Gratin

Busy Day Vegetable Gratin - Pic 2
Print Recipe

★★★★★

5 from 1 review

With a few simple steps, the delicious vegetable side dish comes together easily.

  • Author: Carole from Toot Sweet 4 Two
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 10 1x
  • Category: Side Dish
  • Cuisine: American

Ingredients

Scale
  • 2 14-ounce packages of frozen broccoli, cauliflower and carrot blend; cooked in the microwave per package instructions
  • 1 cup frozen corn, cooked in the microwave per package instructions
  • 1 cup frozen peas, cooked in the microwave per package instructions
  • 1 cup frozen cut green beans, cooked in the microwave per package instructions
  • 1/4 cup butter plus 2 tablespoons butter, divided
  • 1/4 cup flour
  • 3 cups milk
  • 2 cups grated cheddar cheese
  • 30 butter crackers (about one sleeve butter crackers)
  • Non-stick cooking spray

Instructions

Prepare the vegetables:

  1. Once frozen vegetables are cooked, drain in colander to remove excess moisture.
  2. Once vegetables are cool enough to touch, cut the larger chunks of the broccoli, cauliflower and carrots into smaller pieces with a paring knife.
  3. Spray a 9″ x 13″ glass casserole dish with non-stick cooking spray and set aside.

Make the cheese sauce:

  1. In a saucepan, melt 1/4 cup butter over medium-low heat.
  2. Add flour, stir to combine and continue cooking and stirring for a few minutes until flour forms a thick ball.
  3. Add milk all at once, stirring constantly.
  4. Continue cooking and stirring for about 5 minutes until sauce has thickened and there are no lumps.
  5. Add cheese and stir until cheese has melted completely.
  6. Remove sauce from heat and set aside.

Finish the casserole:

  1. Preheat oven to 350 degrees.
  2. Place drained vegetables in a large mixing bowl and add cheese sauce.
  3. Stir to combine and pour mixture into prepared 9″ x 13″ casserole dish.
  4. Add 2 tablespoons butter to a microwave-safe dish and microwave until melted.
  5. Place butter crackers in a plastic bag, seal (release the air) and crush crackers into crumbs by hand.
  6. In small bowl, mix crushed butter crackers with the melted butter.
  7. Sprinkle butter cracker mixture over top of creamed vegetables in the casserole dish.
  8. Bake for 30 minutes until lightly golden brown and bubbly.

Notes

If preparing ahead, leave buttered crackers off the top of the casserole. Cover the casserole with plastic wrap or aluminum foil and refrigerate up to two days. When ready to cook, remove from refrigerator and allow to come to room temperature for about 30 minutes. Then, prepare the butter cracker topping and add to the top of the casserole. Bake per instructions above.

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Related Posts:

(other side dish recipes)

  • Bacon-Onion Green Beans
  • Classic Creamy Mashed Potatoes
  • Easy Cornbread Stuffing
  • Fiesta Coleslaw
  • Mexican Corn Salad
  • Sita’s Calypso Rice
  • Spinach Casserole
  • Thyme Roasted Carrots with Toasted Walnuts
  • Tri-colored Roasted Potato Salad
  • Zucchini Moons with Parmesan and Pine Nuts 

Filed Under: Dinner, Recipes, Sweet Eats Tagged With: entertaining, holiday recipes, potluck, side dishes, vegetables, vegetarian

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Comments

  1. Heather @ It's a Lovely Life! says

    August 20, 2014 at 7:20 pm

    I’m totally making this! I’m always looking for new ways to make veggies. This also seems like a perfect dish to make during the holidays too!

    ★★★★★

    Reply
    • Carole says

      August 21, 2014 at 10:30 am

      Yes, Heather; I’m so making this for Thanksgiving!

      Reply
  2. Leucadia Chiropractor says

    August 20, 2014 at 1:15 am

    What a great recipe to try out for our leftover frozen vegetables. I’m sure my sister would appreciate a vegetable dish as a reprieve from the meaty dishes that we’ve had this past week. Is it okay to use fresh vegetables, like broccoli?

    Reply
    • Carole says

      August 21, 2014 at 10:29 am

      Sure. Just pre-cook your broccoli (don’t use raw – it will alter the baking time) and drain well. Hope it turns out for you…let me know!

      Reply

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About

I’m Carole, wife to Charlie (25+ years), mom to a boy named Coco, writer, storyteller, home chef, and recipe developer, budding photographer, occasional crafter who loves family and friends, parties and tablescapes, and all things blog. Join me as I COOK, CREATE, INSPIRE.

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