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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.
  • Total Time
    Prep: 35 min. + chilling Bake: 40 min.
  • Makes
    12 servings

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

Directions

  • Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender.
  • Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender.
  • Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.

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Reviews

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Average Rating:
  • mamaw97
    Feb 9, 2020

    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.

  • abreendre
    Feb 19, 2017

    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.

  • Joscy
    Jun 12, 2014

    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.

  • HollyWhitt
    Oct 19, 2013

    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.

  • desertrose62802
    Mar 17, 2013

    No comment left

  • tptaylor13
    Nov 6, 2012

    No comment left

  • jessicajoyce
    Apr 16, 2012

    Very good love the fresh veggies. will make again

  • callisto67
    Dec 24, 2011

    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!

  • lperich
    Apr 28, 2011

    No comment left

  • JessT2003
    Apr 10, 2011

    No comment left