Supreme Green Vegetable Bake Recipe

Supreme Green Vegetable Bake Recipe photo by Taste of Home

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My paternal grandmother passed this recipe down to me. She also offered comments on different ways to prepare this dish, "so as not to become bored with the same old dish over and over." She was a great inspiration for my love of baking and cooking.—Priscilla Gilbert, Indian Harbour Beach, Florida

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Supreme Green Vegetable Bake Recipe

Prep: 15 min. Bake: 20 min.

Yield: 8 Servings

15 20 35

Ingredients

3 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1-1/2 cups shredded reduced-fat cheddar cheese
1 small onion, finely chopped
6 cups frozen chopped broccoli, thawed and patted dry
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup French-fried onions

Directions

In a large bowl, combine the first five ingredients. Fold in broccoli and spinach. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with French-fried onions.
Bake, uncovered, at 350° for 20-25 minutes or until a thermometer inserted near the center reads 160° and top is lightly browned. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 261 calories, 19 g fat (6 g saturated fat), 99 mg cholesterol, 591 mg sodium, 12 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Supreme Green Vegetable Bake in Taste of Home Christmas Annual Annual 2012, p98

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia