Vegetable Medley Casserole Au Gratin

6 servings


  • 2 tablespoons butter or margarine (see note)
  • 1 garlic clove, peeled and minced
  • 8 ounces fresh mushrooms, thinly sliced or 1 (4.5-ounce) jar/can (net wt.)sliced mushrooms, drained (optional)
  • 1 cup peeled whole very very small carrots
  • 1/3 cup each chopped sweet red and yellow pepper
  • 1 (10 3/4-ounce) can cream of celery or cream of mushroom soup, undiluted
  • 1 cup shredded sharp Cheddar or American cheese or cheese-blend of choice, divided
  • 1 teaspoon finely snipped fresh basil leaves or ¼ teaspoon dried basil (optional)
  • 1 teaspoon finely snipped fresh oregano leaves or ¼ teaspoon dried oregano (optional)
  • Seasoned salt or salt and freshly ground white or black pepper to taste
  • 1 (14 to 16-ounce) can diced tomatoes, drained
  • 1 (9 to 10-ounce) package frozen tiny peas, thawed
  • ½ cup fine breadcrumbs or cornflake crumbs  combined with 1 tablespoon melted butter or margarine (optional)

In a medium heavy saucepan, melt butter over moderate heat; add garlic, fresh mushrooms, if used, carrots, and sweet red and yellow pepper and sauté until just crisp tender.  Do not overcook.  Stir in soup, ½ cup cheese, basil, oregano, and seasoned salt or salt and pepper to taste, mixing well.  Add tomatoes, and peas, mixing well. Turn mixture into a 2-quart casserole lightly coated with non-caloric vegetable spray.  Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 35 minutes. Evenly sprinkle remaining cheese over casserole; may also sprinkle buttered crumbs over cheese, if desired.  Continue baking, uncovered, for 8 to 10 minutes or until cheese is melted, crumbs lightly browned and casserole is bubbly hot.

Note: May omit butter; liberally coat skillet with non-caloric vegetable cooking spray.

Variation: Decrease amount of carrots to ¾ cup and sweet red and yellow peppers to ½ cup total; add ½ cup sliced celery.

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