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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Aunt Nancy's Vegetable Medley Recipe

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This recipe for Aunt Nancy's Vegetable Medley is from The D'acquisto-Schub 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 Can of Campbell's Cheddar Cheese Soup
1/2 C sour cream
1/4 C milk
1/2 tsp seasoned salt
1 Pkg Bird's Eye Farm Fresh Mixtures (Broccoli, Corn & Red Pepper)
Thawed & Drained
1 Pkg Bird's Eye Farm Fresh Mixtures (Broccoli, Water Chestnuts & Carrots)
Thawed & Drained
1 C (4oz) shredded cheddar cheese, divided
1 Can (2.8oz) Durkee (or French's) French Fried Onions, divided
Directions:
Directions:
Preheat oven to 375º. In large bowl, combine soup, sour cream, milk, seasoned salt, vegetables, 1/2 C cheese and 1/2 Can of French Fried Onions. Spoon into a 8x12 baking dish. Bake covered at 375º for 40 minutes or until vegetables are done. Top with remaining cheese and onions, bake, uncovered, for 3 minutes or until onions are golden brown.

MICROWAVE Instructions:
Prepare vegetable mixture as above, spoon into a 8x12 microwave safe dish. Cook, covered, on High 10-12 minutes or until vegetables are done. Stir vegetables halfway through cooking time. Top with remaining cheese and onions: cook, uncovered, 1 minute or until cheese melts. Let stand 5 minutes.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This recipe was given to our family by Aunt Nancy Contegni-Daly. She is an excellent cook and enjoys challenging herself in the kitchen. Aunt Nancy encouraged and nurtured my love for food and for cooking! A church member shared this recipe with her and we are now "blessed" to pass it on to our family!

 

 

 

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