Supreme Green Vegetable Bake Recipe
Supreme Green Vegetable Bake Recipe photo by Taste of Home
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Supreme Green Vegetable Bake Recipe

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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
Recommended: The 13x9 Thanksgiving
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings


  • 3 large eggs, lightly beaten
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/3 cup mayonnaise
  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
Originally published as Supreme Green Vegetable Bake in Taste of Home Christmas Annual Annual 2012, p98

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keysgetaway User ID: 7547858 240653
Reviewed Dec. 30, 2015

"I was asked to bring a vegetable dish for Christmas dinner, I decided to make this because I figured everybody was sick of green bean casserole because Thanksgiving was last month. Those guests who like both broccoli and spinach absolutely loved this dish! it is very delicious and a nice break from green bean casserole."

granE143 User ID: 8042860 120226
Reviewed Nov. 15, 2014

"I used this as inspiration. I used freshly cooked pole beans diced, zucchini grated and squeezed, 2 pkgs. Fresh spinach saut? with roasted garlic and evoo and butter and three small boiled red taters diced after cooking, two tablespoons of tahini, sour cream. This was a hit at my luncheon."

queen90018 User ID: 7206867 151923
Reviewed Nov. 26, 2013

"This was my vegetable side for a family gathering I hosted, and it was a success."

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