Vegetables au Gratin
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 410. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 tablespoon margarine or butter
- 2 teaspoons all-purpose flour
- dash pepper
- 2/3 cup milk
- 3/4 cup shredded American cheese
- 2 cups cooked or canned vegetables, drained
- 1/4 cup fine dry bread crumbs
- 1 tablespoon margarine or butter, melted
Instructions
- In a medium saucepan melt 1 tablespoon margarine or butter. Stir in 2 teaspoons all-purpose flour and dash pepper. Add 2/3 cup milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in 3/4 cup shredded American cheese till melted. Stir in 2 cups cooked or canned vegetables, drained.
- Transfer to a 1-quart casserole. Combine 1/4 cup fine dry bread crumbs and 1 tablespoon margarine or butter, melted. Sprinkle over vegetables. Bake in a 350° oven for 20 to 25 minutes or till heated through.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Leek au gratin (7456975464).jpg" by Lablascovegmenu from London; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Leek_au_gratin_(7456975464).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.