Corn Bread Veggie Bake Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 piece: 307 calories, 12g fat (4g saturated fat), 52mg cholesterol, 789mg sodium, 44g carbohydrate (13g sugars, 3g fiber), 7g protein.


  1. 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.
  2. 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.
Originally published as Corn Bread Veggie Bake in Quick Cooking September/October 2002, p62

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