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.
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.
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!
Here’s the recipe:
- 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
- ¼ cup butter plus 2 tablespoons butter, divided
- ¼ cup flour
- 3 cups milk
- 2 cups grated cheddar cheese
- 30 butter crackers (about one sleeve butter crackers)
- Non-stick cooking spray
- Once frozen vegetables are cooked, drain in colander to remove excess moisture.
- Once vegetables are cool enough to touch, cut the larger chunks of the broccoli, cauliflower and carrots into smaller pieces with a paring knife.
- Spray a 9" x 13" glass casserole dish with non-stick cooking spray and set aside.
- In a saucepan, melt ¼ cup butter over medium-low heat.
- Add flour, stir to combine and continue cooking and stirring for a few minutes until flour forms a thick ball.
- Add milk all at once, stirring constantly.
- Continue cooking and stirring for about 5 minutes until sauce has thickened and there are no lumps.
- Add cheese and stir until cheese has melted completely.
- Remove sauce from heat and set aside.
- Preheat oven to 350 degrees.
- Place drained vegetables in a large mixing bowl and add cheese sauce.
- Stir to combine and pour mixture into prepared 9" x 13" casserole dish.
- Add 2 tablespoons butter to a microwave-safe dish and microwave until melted.
- Place butter crackers in a plastic bag, seal (release the air) and crush crackers into crumbs by hand.
- In small bowl, mix crushed butter crackers with the melted butter.
- Sprinkle butter cracker mixture over top of creamed vegetables in the casserole dish.
- Bake for 30 minutes until lightly golden brown and bubbly.
(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