Baked Vegetable Medley Casserole

Vegetables tossed in a sauce with cheese then baked in the oven. I love this because if someone doesn’t like one kind of vegetable, there are plenty more to choose from.

Spray a 4 quart casserole

dish with cooking oil.

Place the vegetable medley and

the mushrooms into a large bowl.

In a medium bowl, whisk together

the soup, milk and pepper.

Pour the soup ingredients over the

vegetables, add the cheese and toss.

Pour the mixture into the

prepared casserole dish.

Top with 8 Tbsp. butter.

Cover and bake in a preheated

350º oven for 45-55 minutes or

until the vegetables are tender.

Toss and garnish with green onion.

Baked Vegetable Medley Casserole

http://www.InDianesKitchen.com

Ingredients

  • 3# bag fresh vegetable medley (broccoli, carrots, cauliflower)
  • 1# fresh whole mushrooms, cleaned and cut in half
  • 1 – 10.5 oz. can cream of chicken soup
  • 1/2 cup milk
  • 8 oz. shredded cheddar cheese
  • 1/2 tsp. pepper, or to taste
  • 8 Tbsp. butter (1 stick)
  • 3-4 green onion, sliced for garnish

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a 4 quart casserole dish with cooking oil.
  3. Place the vegetable medley and the mushrooms into a large bowl.
  4. In a medium bowl whisk together the soup, milk and pepper.
  5. Pour the soup mixture over the vegetables, add the cheese and toss.
  6. Pour the mixture into the prepared casserole dish and top with butter.
  7. Cover and bake for 45-55 minutes or until the vegetables are tender.
  8. Toss, garnish with green onion and serve.

http://www.InDianesKitchen.com

41 Comments »

  1. It looks delicious, healthy and hearty, Diane! And I do love a nice colourful blend of vegetables. Mushrooms are a great alternative for meat.

    Like

  2. I wonder what could be used in place of the ‘can of cream of chicken soup’? I have totally eliminated the ‘can of cream’ soups from our scratch cooking. Recipe sounds delish! Thank you, Diane

    Like

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