Show Subscription Form




Baked Vegetable Medley Recipe
Baked Vegetable Medley Recipe photo by Taste of Home

Baked Vegetable Medley Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 35 min. + chilling Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 40 min.
MAKES: 12 servings

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

  1. 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.
  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. 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

Reviews for Baked Vegetable Medley

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 12, 2014

Have had recipe saved for quite some time, however, this is my first review/comment: absolute hit with my family. I don't make as often as I ought to, though. Thank you for sharing, TOH! As for cheese sauce, prefer to make own.

MY REVIEW
Reviewed Oct. 19, 2013

I get requests to make this dish each Thanksgiving and Christmas. A definite hit with friends and family. I wouldn't recommend using frozen vegetables though as the dish get's too soggy like. Fresh vegetables are the way to go! You can cut the chopping time down by buying pre-cut vegetables in a bag.

MY REVIEW
Reviewed Apr. 16, 2012

Very good love the fresh veggies. will make again

MY REVIEW
Reviewed Dec. 24, 2011

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!

MY REVIEW
Reviewed May. 21, 2010

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT