"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Vegetable Medley Recipe

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This recipe for Baked Vegetable Medley, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Brown
Added: Friday, November 23, 2007


1 med. head cauliflour, broken into florets
1 bunch broccoli, cut into florets
6 med. carrots, sliced
1 lb. sliced fresh mushrooms
1 bunch green onions, sliced
1/4 c. butter, cubed
1 can cream of chicken soup, undiluted
1/2 c. milk
1/2 c processed cheese sauce

Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 inch of water. Bring to a boil; cover and steam for 7-9 minutes or until crips-tender. Meanwhile, in a large skillet, saute mushrooms and onions in butter utnil tender.

Drain vegetables, in a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture, toss to coaty. Transfer to a greased 2-qt. baking dish. Cover and refrigerate ovaerndight.

Remove from the refrigerator 30 min. before baking. Bake, uncovered, at 350 for 40-45 minutes or until bubbly.




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