Baked Vegetable Medley

Photo: psfreeman

Linda Vail: Ballwin, MO From Taste of Home Casseroles, Slow Cooker & Soups Chopping can be done the night before.

Yield: 12 servings ( Serving Size: servings )
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Cook Time:
Refrigerate: 8 Hours


  • 1 10 3/4-ounce can(s) condensed cream of chicken soup, undiluted
  • 1 bunch(es) broccoli, cut into florets
  • 1/4 cup(s) butter, cubed
  • 6 medium carrots, sliced
  • 1 medium head(s) cauliflower, broken into florets
  • 1 bunch(es) green onions, sliced
  • 1/2 cup(s) milk
  • 1/2 cup(s) process cheese sauce
  • 1 pound(s) sliced fresh mushrooms


  1. 1. Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 inch of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender.
  2. 2. Drain vegetables. In a large bowl, combine the 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.
  3. 3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.
August 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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