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"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

Crunchy Mixed Vegetable Bake Recipe

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This recipe for Crunchy Mixed Vegetable Bake is from Raymond 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 condensed cream of mushroom soup
1 cup mayonnaise
2 cloves pressed garlic
1/4 tsp pepper
2 cups shredded Cheddar Cheese
3 packages (16 ounces each) frozen broccoli, carrot, and cauliflower mixture
1 can( 2.8 ounces) French fried onion rings

Directions:
Directions:
Preheat oven to 350. Combine condensed soup, mayonnaise, garlic, and pepper in bowl. Mix well. Stir in Cheddar Cheese. Place vegetables in 9 x 13 pan. Spoon soup mixture over vegetables. Mix to coat vegetables evenly. Bake 35-40 minutes or until hot. Remove from oven. Sprinkle with onions. Return to oven 5 minutes.

I found I had to cook longer. Not sure if its oven problem or mine... Also have used fresh vegetables but cooked or steamed some. Carrots need to be cooked longer.
I don't always have onions on hand so we go without.

 

 

 

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