Vegetables Au Gratin

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons margarine
• 2 tablespoons red onions, minced
• 2 tablespoons flour
• 1/4 teaspoon celery salt
• 1/4 teaspoon oregano
• 1 cup milk
• 1/2 cup chicken broth
• 1 teaspoon lemon juice
• 1 1/2 cups shredded medium cheddar
• 2 tablespoons olive oil
• 1/2 cup dry breadcrumbs
• 2 tablespoons grated romano cheese
• 1 tablespoon dried parsley
• 2 cups baby carrots
• 2 cups cauliflower florets
• 1 cup green beans, chopped

Recipe

• 1 steam carrots, cauliflower and green beans until fork tender.
• 2 in a separate, large saucepan, melt margarine. add onion and cook over medium high heat, stirring occasionally until tender.
• 3 whisk in flour, celery salt and oregano. cook and stir one minute. add milk, broth and lemon juice.
• 4 cook and whisk until thickened and bubbly all over.
• 5 stir in shredded cheddar until melted. add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
• 6 pour vegetables and sauce into deep one quart casserole dish.
• 7 in a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. mix well.
• 8 sprinkle bread crumb mixture over the top of vegetables.
• 9 bake uncovered in 350 f oven for 25 - 30 minutes, until heated through and crumbs are golden brown.