Baked Vegetable Medley

From: Taste of Home

• 12 Servings
• Prep: 35 min. + chilling Bake: 40 min.

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 for 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 the 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. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.

Baked Vegetable Medley published in Taste of Home October/November 2007, p8