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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Vegetable Medley Recipe

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This recipe for Baked Vegetable Medley is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 medium carrots, sliced
1 pound sliced fresh mushrooms
1 bunch green onions, sliced
1/4 cup butter, cubed
1 can cream of chicken soup, undiluted
1/2 cup milk
1/2 cup process cheese sauce
Directions:
Directions:
Place the cauliflower, broccoli, and carrots in a steamer basket; place in a large saucepan over 1 inch water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender.

Meanwhile, in a large skillet, sauté mushrooms and onions in butter until tender.

Drain vegetables. In a large bowl, combine the soup, milk, and cheese sauce. Add vegetable and mushroom mixture; toss to coat. Transfer to a greased 2 qt 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
Preparation Time:
Preparation Time:
35 minutes plus chilling time. Bake 40 minutes.
Personal Notes:
Personal Notes:
If you get all the chopping done the night before, it's smooth sailing when company arrives the next day. Just prepare this casserole in advance, and bake at serving time.

 

 

 

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