Isaacs' Home Recipes Main Sidedish Recipes Baked Vegetable Medley

Baked Vegetable Medley

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 oz) condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 cup process cheese sauce

Place the cauliflower, broccoli and carrots in a steam basket.
Place in a large saucepan over 1" 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 bowk, combine the soup, milk and cheese sauce.
Add to the 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 degrees for 40-45 minutes or until bubbly.

* 12 servings

(Taste of Home _ October/November 2007)