"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baked Vegetable Medley Recipe

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

Contributor:  
Contributor:  
Joanne Shipley
Added: Saturday, January 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium head cauliflower, broken into florets
1 bunch broccoli
6 medium carrots, sliced
1 small, can mushrooms (opt.)
1 bunch green onions, sliced
1/4 c. butter, cubed
1 can cream of mushroom soup, undiluted
1/2 c. milk
1/2 c. cheese sauce

Directions:
Directions:
Steam vegetable, in 1 inch of water, till crisp tender. Meanwhile, in a large skillet saute' mushrooms and onions in butter till tender.
Drain veggies. In a large bowl, combine soup, milk, and cheese sauce. Add the veggies and mushroom mixture. Toss to coat. Transfer to a greased baking dish. You can cover and and refrigerate. Remove from fridge 30 minutes before baking. Bake uncovered at 350 for 40-45 minutes.

 

 

 

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