Name: Baked Vegetable Medley
Prep time: 35 min
Cook time: 35 min
Yield: 1
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 (10-3/4 ounces) condensed cream of chicken soup, undiluted -; 1/2 cup milk -; 1/2 cup process cheese sauce -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Baked Vegetable Medley

1. 1 medium head cauliflower, broken into florets -

2. 1 bunch broccoli, cut into florets -

3. 6 medium carrots, sliced -

4. 1 pound sliced fresh mushrooms -

5. 1 bunch green onions, sliced -

6. 1/4 cup butter, cubed -

7. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -

8. 1/2 cup milk -

9. 1/2 cup process cheese sauce -

How to cook deliciously - Baked Vegetable Medley

1. Stage

Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender.

2. Stage

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

3. Stage

Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight.

4. Stage

Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.