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Cheesy Vegetables Au Gratin

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Total Time

10 servings, 1/2 cup each

Put together our cheesy Vegetables au Gratin recipe tonight! Warm gooey cheese, carrots, asparagus and kale make this the perfect side dish.

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What You Need

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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 until thickened. Add pepper Jack 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 1-1/2-qt. casserole 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.

Special Equipment Needed


Substitute your favorite KRAFT Shredded Cheese for the Pepper Jack cheese.


  • 10 servings, 1/2 cup each

Nutritional Information

Serving Size 10 servings, 1/2 cup each
Calories 140
Total fat 9g
Saturated fat 5g
Cholesterol 25mg
Sodium 190mg
Carbohydrate 11g
Dietary fiber 2g
Sugars 6g
Protein 6g
% Daily Value
Vitamin A 170 %DV
Vitamin C 20 %DV
Calcium 20 %DV
Iron 6 %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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