Hey everyone! Creamy Au Gratin Veggies is this week’s yummy recipe! I know I’m getting it posted a little later than I’d planned, but I think you’ll agree that Creamy Au Gratin Veggies,is worth the wait! I was trying to come up with a different way to fix veggies and thought about how my mom used to make Au gratin potatoes when I was growing up, which inspired me and lead to this creation! Adding cream cheese to the roux, along with all the yummy spices, helps give this scrumptious side dish it’s creamy texture and deep flavor! It’s been a hit here, for sure! I’ve already had requests for a second batch within 2 days! I’m sure it will be a hit at your house too!
As a new side note…Creamy Au Gratin Veggies, with a few additions, would also work well as a main dish. Adding two cups of chopped, cooked chicken or the same amount of chopped ham would work nicely to to bring this delicious recipe from a side to the main dish. And if you and your family also enjoy a delicious meal that includes fish, adding tuna the Creamy Au Gratin Veggies would be a way to recreate this yummy recipe! I’d love to hear your suggestions, so please feel free to leave your comments!
Preheat oven to 425’F. Grease a 9” x 13” baking pan and set aside.
In a large Dutch oven, bring ½ cup water to a boil. Add frozen veggies, cover and return to a boil. Cook until just tender (approximately 6-10 minutes). Remove from heat, drain and set aside.
In the same Dutch oven, melt 4 tablespoons of the butter and add onion. Sauté until onion is opaque and tender. Add garlic, cayenne pepper, ground mustard, paprika, onion powder, season salt and pepper; whisk together to combine. Add cubed cream cheese and whisk until melted. Stir in flour and whisk to combine. Gradually add half of the milk, whisking continually to prevent clumping until mixture begins to thicken. Add remaining milk and continue to whisk. When mixture begins to thicken again, add approximately 3/4 cup of the Parmesan cheese and whisk to combine. Continue whisking mixture until thickened.
Pour drained veggies into the prepared pan and spread evenly. Top veggies with cheese sauce, making sure veggies are covered. Top with crushed crackers, French fried onions and the remaining 1/4 cup of Parmesan cheese. Melt remaining 4 tablespoons of butter and drizzle over the top of the casserole.
Bake for 20-25 minutes or until top is golden brown and casserole is bubbling.