"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baked Vegetable Medley Recipe

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

Contributor:  
Contributor:  
Lindsey Anderson
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium Head Cauliflower - broken into florets
1 bunch Broccoli - cut into florets
6 medium Carrots - sliced
(or 2 bags of Frozen California Blend)
1lb. sliced Fresh Mushrooms
1 bunch Green Onions - sliced (optional)
¼ cup Butter - cubed
1 can (10 3/4oz) Cream of Chicken Soup - undiluted
½ cup Milk
½ cup Processed Cheese Sauce

Directions:
Directions:
Place broccoli, cauliflower and carrots in a large sauce pan with water. Bring to a boil and cook until crisp tender. Meanwhile in a skillet, sauté mushrooms and onions in butter until tender. Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture. Transfer to a greased 2 quart baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 40-45 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
12 servings

 

 

 

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