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Corn Bread Veggie Bake Recipe

Sharon Van Ornum takes advantage of convenience items in this simple side dish that's only 52 cents a serving. "This casserole is a great addition to any meal," says the Hilton, New York cook.

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Corn Bread Veggie Bake Recipe

Prep: 10 min. Bake: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk, divided
1-1/2 cups frozen mixed vegetables, thawed
1 package (8-1/2 ounces) corn bread/muffin mix
1 egg, lightly beaten
2/3 cup french-fried onions

Directions

In a large bowl, combine the soup, 2/3 cup milk and vegetables. Transfer to a greased 11-in. x 7-in. baking dish. In a large bowl, combine the corn bread mix, egg and remaining milk just until blended. Carefully spread over vegetable mixture.
Sprinkle with onions (pan will be full). Bake at 350° for 25-30 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Yield: 6 servings.

Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.

Nutritional Facts 1 serving (1 piece) equals 307 calories, 12 g fat (4 g saturated fat), 52 mg cholesterol, 789 mg sodium, 44 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Corn Bread Veggie Bake in Quick Cooking September/October 2002, p62