"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Vegetable Steamed Medley Recipe

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

Contributor:  
Contributor:  
Rebecca Pace
Added: Tuesday, March 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 med. head cauliflower, 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

Directions:
Directions:
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 crisp-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 coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight.

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

Personal Notes:
Personal Notes:
~ "Tis a saying still abiding from the wisdom of the past - - -
"What is man's work, it will perish; what is God's work, it will last - - ~~

 

 

 

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