Last Minute Mixed Vegetable Au Gratin

“I came up with this one day when I had an unexpected guest for dinner and needed a fast side dish, but was low on ingredients. It came out quite good, and my guest not only had 2 helpings, he was very happy to take the rest home. If you want to use your own fresh vegetable mixture, chop it up into somewhat smaller pieces.”

Ingredients Nutrition

  • 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
  • 14 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
  • 13 cup milk
  • 34 cup shredded cheddar cheese, divided
  • 12 teaspoon mustard powder
  • salt and pepper


  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.

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