Thanksgiving week continues with one of my favorite side dishes of all times… Mixed Vegetables Mornay! I know vegetables aren’t on most list of crave-worthy, holiday-table-worthy comfort foods, but after you try these Mixed Vegetables Mornay, I bet they will be on yours! At first glance, frozen mixed vegetables aren’t that exciting. But when you taste this fabulously cheesy, buttery mornay sauce, you’ll know why they should be–and why this dish tops my list of veggie comfort.
In my family, this side dish is the equivalent of the quintessential holiday green bean casserole. I like to think it’s a little bit better than that though–a little healthier, a little more flavorful, and a lot more awesome. I love green beans and mushrooms, but out of a can? No thanks. I like to opt for this dish instead. And it’s cheesy, so what more can you ask for? 🙂
Mixed Vegetables Mornay is super simple to put together, so don’t be afraid of the fancy-sounding sauce. It’s basically a Béchamel sauce with Parmesan cheese. If you can make a roux, you can make mornay sauce. And when you do, try really hard to save some for the vegetables. Fresh mornay sauce is great, but it’s excellent when it bubbles up around all the veggies….and paired with some toasted and buttered bread crumbs? Oh my goodness. I could eat these veggies for BREAKFAST they are so tasty! Be sure to come back tomorrow for another dose of Thanksgiving week, and if you missed my Pumpkin Cloverleaf Rolls from yesterday, check them out too! 🙂
two years ago: Crockpot Saucy Italian Chicken
three years ago: Lime-Soy Chicken
Mixed Vegetables Mornay
click to print
- 32 ounces frozen mixed vegetables
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 1/4 cup butter
- 1/4 cup flour
- up to 2 cups skim milk
- 1/8 teaspoon garlic powder
- pinch nutmeg
- pinch thyme
- 1/4 cup grated parmesan cheese
- 2 cups bread crumbs
- 1 tablespoon butter, melted [or olive oil]
Preheat oven to 350 degrees. Grease a 10 inch casserole dish and set aside.
Cook vegetables with 1/2 cup water for 5 minutes in the microwave until crisp-tender. Drain well, reserving cooking liquid for mornay sauce. Place vegetables in prepared dish with 1 tablespoon butter and 1/8 teaspoon garlic powder, stirring to combine.
Meanwhile, prepare mornay sauce. Melt 1/4 cup butter in a saucepan set over medium heat. Whisk in flour and cook for one minute. Fill measuring cup with cooking liquid and top off with enough milk to equal 2 cups. Then sloooowly add milk, stirring constantly. Cook until thick [about 3 minutes] then stir in garlic powder, nutmeg, thyme, and parmesan cheese. Simmer for 5 minutes, then pour over seasoned vegetables. Top with bread crumbs and drizzle with melted butter or oil.
Bake for 30 minutes until golden brown and bubbly. Enjoy!
Time: 50 minutes.
Yield: 8 servings.
21 thoughts on “Mixed Vegetables Mornay”
I always buy a huge bag of these mixed veggies from Costco and by the end of them, I never want to see them. Mornay will change that! 🙂
i hear ya on the huge bag thing! ben sometimes will take frozen veggies in his lunch but by the end of the bag it is a bit tiring…
Sounds SO yum!! I don’t like green bean casserole- this is much more my style 😉
thanks erica. i totally agree!
I love veggies so this dish looks totally crave-worthy to me. YUM!
thank you amy! it is addicting! 🙂
This looks like a perfect dinner option! Love that is’s so full of those mixed veggies!
Um yum! You can’t go wrong with a sauce like that, can you? Looks and sounds so good! What a delicious way to eat our veggies!
thanks! no… you can’t. mornay sauce is so simple i should make it more often! 🙂
Love veggies with crisp toppings! Looks so good….
You could put a cheesy, creamy sauce on a shoe, and I’d eat it. This sounds delicious, & perfect for Thanksgiving!
haha so true! i think veggies are a wee bit better than a shoe though. 🙂 thanks!
The name is so fancy, you know it has to be good before you even taste or see them! They look and sound as great as the name.
thank you, veronica!
Have made this for years but can you make ahead and freeze?
I’ve never tried, but I would think the veggie part would freeze okay. Then make the topping before baking. Let me know what you think if you try it!