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Baked Vegetable Medley Recipe

Baked Vegetable Medley Recipe photo by Taste of Home

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If you get all the chopping done the night before, it’s smooth sailing when company arrives the next day. “Just prepare this casserole in advance, and bake at serving time,” suggests Linda Vail of Ballwin, Missouri.

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Baked Vegetable Medley Recipe

Prep: 35 min. + chilling Bake: 40 min.

Yield: 12 Servings

35 40 75

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

Directions

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 for 7-9 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender.
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.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.

Originally published as Baked Vegetable Medley in Taste of Home October/November 2007, p8

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Reviews for Baked Vegetable Medley

Baked Vegetable Medley

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Reviewed on Apr. 16, 2012 by jessicajoyce

Very good love the fresh veggies. will make again

Reviewed on Dec. 24, 2011 by callisto67

I wasnt sure about the process cheese sauce so used a 3 cheese sauce and it worked fine, very yummy! I think i will try it with the con queso cheese next time, that sounds good!

Reviewed on May. 21, 2010 by Loiscooks

Nice and tasty. I don't like process cheese, so I made my own cheddar cheese sauce (white sauce with extra sharp cheddar cheese). I wanted to serve for supper, so I did not cover and refrigerate overnight. I only refrigerated it for a couple of hours. I also topped with some cheddar cheese before baking. It was very good. I will definitely make this again.

Reviewed on Nov. 24, 2009 by KellyJames

Great casserole. I have made it a few times and have received lots of good reports and requests for the recipe. I like being able to do the prep work a day early.

Reviewed on Aug. 10, 2009 by firethistle

Added queso cheese sauce to it and it turned out great!