Supper Vegetables Au Gratin
A hearty vegetable au gratin featuring tender cauliflower, green beans, and peppers, topped with melted cheddar cheese and crunchy bread crumbs. This comforting dish blends fresh and canned ingredients for a flavorful, family-friendly meal perfect for cozy dinners and vegetable lovers alike.
Ingredients
- 1 cup water ⓘ
- 1 head cauliflower, separated into flowerets ⓘ
- 1 (9 oz.) package frozen green beans ⓘ
- 2 Tbsp. salad oil ⓘ
- 2 green peppers, cut into strips ⓘ
- 1 (28 oz.) can tomatoes ⓘ
- 1 (15 1/4 to 19 oz.) can red kidney beans, drained ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 1 1/2 tsp. sugar ⓘ
- 1 tsp. oregano ⓘ
- 3/4 tsp. salt ⓘ
- 1/3 cup dried bread crumbs ⓘ
- 1/2 lb. Cheddar cheese, shredded ⓘ
Instructions
- In a 5-quart Dutch oven, over high heat, bring water, cauliflower, and frozen green beans to a boil.
- Cover and simmer for 10 to 15 minutes until vegetables are tender.
- Remove vegetables and discard the water.
- In the Dutch oven, combine tomatoes, red kidney beans, tomato paste, sugar, oregano, and salt.
- Add cooked vegetables to the mixture and stir well.
- Transfer the mixture to a casserole dish.
- Sprinkle dried bread crumbs evenly over the top.
- Sprinkle shredded Cheddar cheese on top of the bread crumbs.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until cheese is melted and bubbly.
Tips & Substitutions
For added flavor, consider sautéing some minced garlic or onions in the salad oil before adding the tomatoes. You can substitute the Cheddar cheese with mozzarella for a different texture. If you want a bit of spice, add some crushed red pepper flakes to the tomato mixture. This dish can also be made with fresh green beans if you prefer.
Serving Suggestions
This dish pairs beautifully with crusty bread or a fresh green salad for a complete meal. Consider serving it alongside a protein, such as grilled chicken or fish, to round out your dinner. For a vegetarian option, enjoy it with a side of quinoa or brown rice, which complements the flavors of the gratin well.
Storage & Reheating
Store any leftover Supper Vegetables Au Gratin in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Supper Vegetables Au Gratin contains roughly 1681 calories, with 17g protein, 85g carbohydrates, and 152g fat. It is an excellent source of vitamin C (178% of the Daily Value), iron (139% of the Daily Value), and dietary fiber (109% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can certainly use fresh vegetables. Just make sure to adjust the cooking time accordingly, as fresh vegetables may take less time to become tender. Blanch the fresh green beans and cauliflower briefly before adding them to the dish.
Is this recipe suitable for meal prep?
Absolutely! This Supper Vegetables Au Gratin is great for meal prep. You can prepare it ahead of time, store it in the refrigerator, and bake it just before serving. It also reheats well, making it a convenient option for busy weeknights.
What can I do if I don’t have tomato paste?
If you don’t have tomato paste, you can use tomato sauce as a substitute. Just reduce the amount of tomatoes in the recipe slightly to maintain the right consistency. Alternatively, you could blend some canned tomatoes to create a thicker sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).