BAKED VEGETABLE MEDLEY 2 Recipe

Ingredients
  • 1 head cauliflower, broken into florets (medium head)
  • 1 bunch broccoli, cut into florets
  • 6 carrots, sliced (medium)
  • 1 pound sliced fresh mushrooms
  • 1 bunch green onions, sliced
  • 1/4 cup butter, cubed
  • 1 can condensed cream of chicken soup, undiluted (10 3/4 ounces can)
  • 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, sauté 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.

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