"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mixed Vegetable Casserole (Gronsaksgratin) Recipe

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This recipe for Mixed Vegetable Casserole (Gronsaksgratin), by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Griggs
Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 medium carrots, sliced (about 1-1/2 cups)
8 oz. green beans, cut into 1" pieces
1/2 small head cauliflower, separated into flowerets (about 2 cups)
1 small onion, sliced
2 T. margarine or butter
2 T. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup whipping cream
1/4 cup grated Parmesan cheese

Directions:
Directions:
Heat 1" salted water (1/2 tsp. salt to 1 cup water) to boiling. Add carrots, beans, cauliflower, and onion. Heat to boiling; reduce heat. Cover and simmer until tender - 12 to 15 minutes. Drain vegetables, reserving liquid. Place vegetables in ungreased 11" x 7" x 1-1/2" oblong baking dish, or an ungreased 8" x 8" x 2" square baking dish.

Heat margarine over low heat until melted. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in 1 cup of the reserved liquid and the whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Pour sauce over vegetables; sprinkle with cheese.

Set oven to broil and/or 550. Broil until top is light brown and bubbly - 3 to 5 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is one that Bunny has asked for several times. I served this side dish at many family gatherings and it has pleased adults and kids alike. It is very simple and looks great on a buffet table! The recipe comes from my Betty Crocker International Cookbook.

 

 

 

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