Cornbread Veggie Bake

Name: Cornbread Veggie Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 cup milk, divided; 1-1/2 cups frozen mixed vegetables, thawed; 1 package (8-1/2 ounces) cornbread/muffin mix; 1large egg, lightly beaten; 2/3 cup french-fried onions

Take advantage of convenience items in this simple side dish that's only pennies a serving—and a great addition to any meal.

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk, divided
1-1/2 cups frozen mixed vegetables, thawed
1 package (8-1/2 ounces) cornbread/muffin mix
1large egg, lightly beaten
2/3 cup french-fried onions

Directions

In a large bowl, combine the soup, 2/3 cup milk and vegetables. Transfer to a greased 11x7-in. baking dish. In a large bowl, combine the cornbread mix, egg and remaining milk just until blended. Carefully spread over vegetable mixture.
Sprinkle with onions (pan will be full). Bake at 350° for 25-30 minutes or until lightly browned and a toothpick inserted in the center comes out clean.

Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.