Creamy Vegetable Medley Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 8 servings

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

Nutritional Facts

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

Directions

  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

Reviews for Creamy Vegetable Medley

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MY REVIEW
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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