Main Course: Cheesy Vegetable Bake
Servings: 8-10 servings
Preparation time: 10 minutes
Cooking time: 45-60 minutes
Ingredients
This is a is a dump-and-bake dish that transforms frozen veggies into a creamy, cheesy casserole topped with crunchy fried onions.
- 8 cups frozen California mixed vegetables, thawed
- 1 can (284 mL) mushroom soup
- 284 mL evaporated milk
- ½ cup breadcrumbs
- 2 cups shredded cheese
- ¼ cup parmesan cheese
- 1 cup canned crispy fried onions (can replace with crushed sour cream and onions chips)
Directions for Preparation
- Preheat oven to 400 ° F. Lightly grease a 9” x 13” baking dish.
- Spread the vegetables into the baking dish.
- Sprinkle on the bread crumbs.
- In a medium mixing bowl, mix the canned soup and then one empty can of soup filled with evaporated milk. Stir until smooth then pour over the vegetables.
- Cover with shredded cheese, the parmesan cheese, and the crispy fried onions.
- Cover with aluminum foil. Bake for 30 minutes.
- Remove the foil and then lower the heat to 350 ° F. Cook for another 15 to 30 minutes or until the top is golden brown and the sauce is thickened.
