Best Baked Vegetable Medley Recipes

BAKED VEGETABLE MEDLEY

Baked Vegetable Medley image

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.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts :

BAKED VEGETABLE MEDLEY

Baked Vegetable Medley image

Make and share this Baked Vegetable Medley recipe from Food.com.

Provided by barefootmommawv

Categories Low Protein

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 medium head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 medium carrots, sliced
1 lb sliced fresh mushrooms
1 bunch green onion, sliced
1/4 cup butter, cubed
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 cup processed cheese sauce

Steps:

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #preparation #low-protein #side-dishes #easy #dietary #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #3-steps-or-less #4-hours-or-less