Creamy Vegetable Medley Recipe

5 1 2
Publisher Photo

Creamy Vegetable Medley Recipe

Read Reviews
5 1 2
Publisher Photo
With its rich, cheesy sauce and golden onion topping, this casserole has broad appeal. Because of that—I frequently prepare it for many functions. —Pay Waymire, Yellow Springs, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 1 package (16 ounces) frozen broccoli, carrot and cauliflower blend
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 1/3 cup sour cream
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (2.8 ounces) french-fried onions, divided

Directions

In a large bowl, combine the vegetables, soup, 1/2 cup cheese, sour cream, pimientos, salt, pepper and half of the onions. Pour into a greased 1-1/2-qt. baking dish.
Cover and bake at 350° for 30-40 minutes or until the edges are browned. Uncover; sprinkle with remaining cheese and onions. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Creamy Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p78

Nutritional Facts

1 cup: 181 calories, 12g fat (6g saturated fat), 21mg cholesterol, 480mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 1 package (16 ounces) frozen broccoli, carrot and cauliflower blend
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 1/3 cup sour cream
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (2.8 ounces) french-fried onions, divided
  1. In a large bowl, combine the vegetables, soup, 1/2 cup cheese, sour cream, pimientos, salt, pepper and half of the onions. Pour into a greased 1-1/2-qt. baking dish.
  2. Cover and bake at 350° for 30-40 minutes or until the edges are browned. Uncover; sprinkle with remaining cheese and onions. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Creamy Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p78

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gillettcookie User ID: 3422974 82257
Reviewed Jan. 28, 2010

"very simple to follow... and even my 5 yr-old likes it! Also very quick to make as well. Thanks again!"

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