Baked Vegetable Medley
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.
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
Reviews
This is very good and also convenient. It can be made the day before and baked before serving. For convenience, frozen California Mix can be used instead of taking the time to prepare fresh vegetables. The only change I make is to leave out the mushrooms, only because I don't care for cooked mushrooms.
Good taste. Vert convenient to make the night before when I make a Turkey dinner, Heated just right while the turkey set out and was carved.
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.
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.
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Very good love the fresh veggies. will make again
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!
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