Prep Time
25 Mins
Bake Time
20 Mins
Yield
Makes 6 to 8 servings

How to Make It

Step 1

Place first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap; pierce plastic wrap with a fork several times to vent. Microwave at HIGH 8 to 9 minutes or until vegetables are tender; drain. Press between layers of paper towels to remove excess moisture.

Step 2

Stir together cooked vegetables, Cheddar cheese soup, and next 5 ingredients until well blended; spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with cheese.

Step 3

Bake at 450° for 20 minutes or until lightly browned.

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