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  1. Cheesy Vegetables Au Gratin

Cheesy Vegetables Au Gratin

00:45:00 10 servings, 1/2 cup (125 mL) each
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4 1 Review
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10 servings, 1/2 cup (125 mL) each

Everything tastes better with cheese sauce! This recipe is no exception - farm-fresh veggies get mixed with a garlic-cheese sauce and baked until bubbly. How's that for a simple vegetable side dish?

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Make It

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  • Heat oven to 375ºF.
  • Cook carrots in large pan of boiling water 4 min., adding asparagus to the boiling water for the last 2 min.; drain. Rinse vegetables under cold water; drain well.
  • Melt 2 Tbsp. butter in Dutch oven or large deep skillet on medium heat. Add garlic; cook and stir 1 min. Add flour; cook and stir 1 min. Gradually whisk in milk. Bring to boil, stirring constantly. Continue to cook and stir 2 to 3 min. or until thickened. Add Italiano cheese; cook 1 to 2 min. or until melted, stirring constantly. Remove from heat. Add kale and cooked vegetables; stir until evenly coated with sauce.
  • Spoon into 1.5-L casserole dish sprayed with cooking spray. Melt remaining butter; toss with combined cracker crumbs and Parmesan. Sprinkle over vegetable mixture.
  • Bake 20 min. or until heated through.


Substitute your favourite Cracker Barrel Shredded Cheese for the Italiano cheese.


  • 10 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 10 servings, 1/2 cup (125 mL) each
Calories 140
% Daily Value
Total fat 8g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 190mg
Carbohydrate 13g
Dietary fibre 3g
Sugars 4g
Protein 7g
Vitamin A 120 %DV
Vitamin C 90 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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