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Crunchy Mixed Vegetable Bake

1   can (10.75 ounces) condensed cream of mushroom soup
1   cup mayonnaise
1   garlic clove, pressed
1/4   teaspoon ground black pepper
2   cups (8 ounces) shredded cheddar cheese
3   packages (16 ounces each) frozen broccoli, carrots and cauliflower vegetable blend
1   can (2.8 ounces) French fried onion rings
  1. Preheat oven to 350°F. Combine soup, mayonnaise, garlic and black pepper in Small Batter Bowl; mix well. Stir in cheddar cheese.
  2. Place frozen vegetables in Rectangular Baker. Spoon soup mixture over vegetables. Mix to coat vegetables evenly.
  3. Bake 35-40 minutes or until hot. Remove from oven. Sprinkle fried onions over vegetable mixture. Return to oven 5 minutes or until onions are golden. Serve immediately.

Yield: 12 servings

Nutrients per serving: Calories 312, Total Fat 24 g