| | Directions | | Place the cauliflower, broccoli and carrots in a steamer basket; place in large saucepan over 1 inch of water. Bring to boil; cover and steam 7-9 minutes, or until crisp-tender. In a large skillet, sauté mushrooms and onions in butter until tender. Drain vegetables. In large bowl, combine soup, milk and cheese sauce. Add vegetables and mushrooms; toss to coat. Transfer to a greased 2 quart baking dish. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered at 350° 40-45 minutes or until bubbly. |
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| Ingredients | | - |  | 1 head cauliflower, broken into florets (medium head) |
| - | | 1 bunch broccoli, cut into florets |
| - | | 6 carrots, sliced (medium) |
| - | | 1 pound fresh mushrooms, sliced |
| - | | 1 bunch green onions, sliced |
| - | | 1/4 cup butter |
| - | | 1 can cream of chicken soup (10.75 ounce can) |
| - | | 1/2 cup Milk |
| - | | 1/2 cup processed cheese sauce |
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