Vegetables Au Gratin
This savory vegetable au gratin casserole features a comforting blend of tender green beans and soft, diced potatoes enveloped in a rich and creamy sauce. The base is a smooth mixture of melted cream cheese and the aromatic, piney notes of fresh rosemary. Baked to bubbly perfection, the casserole is finished with a generous blanket of sharp, melted cheddar cheese that forms a golden, tempting crust. An excellent, hearty side dish or a light, satisfying main course.
SERVINGS
6
PREP TIME
5 Min
COOK TIME
15 Min
Ingredients
2 tablespoons butter
1 small yellow onion, diced
1 tablespoon flour
1 package (8 oz.) cream cheese, softened
1 tablespoon chopped fresh rosemary
1/4 teaspoon black pepper
2 cans (15 oz.) Libby's Diced White Potatoes, drained
1 can (14.5 oz.) Libby's No Salt Added Green Beans, drained
2 cups shredded white cheddar cheese
2 tablespoons butter
1 small yellow onion, diced
1 tablespoon flour
1 package (8 oz.) cream cheese, softened
1 tablespoon chopped fresh rosemary
1/4 teaspoon black pepper
2 cans (15 oz.) Libby's Diced White Potatoes, drained
1 can (14.5 oz.) Libby's No Salt Added Green Beans, drained
2 cups shredded white cheddar cheese
Instructions
1. Preheat oven 375°F. Coat a baking dish with non-stick cooking spray. Set aside.
2. In a skillet, melt butter over medium. Add onion, sauté 5 minutes. Stir in flour, cream cheese, rosemary, and pepper. Mix until melted and creamy. Remove from heat.
3. Stir in potatoes and green beans until well coated. Pour into prepared baking dish. Top with cheese.
4. Bake 15 minutes, until bubbly and cheese is melted.
1. Preheat oven 375°F. Coat a baking dish with non-stick cooking spray. Set aside.
2. In a skillet, melt butter over medium. Add onion, sauté 5 minutes. Stir in flour, cream cheese, rosemary, and pepper. Mix until melted and creamy. Remove from heat.
3. Stir in potatoes and green beans until well coated. Pour into prepared baking dish. Top with cheese.
4. Bake 15 minutes, until bubbly and cheese is melted.
