Creamy Vegetable Medley

Creamy Vegetable Medley

96 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Toni
Recipe by  Toni

“This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  3. Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Share It

Reviews (96)

Rate This Recipe
NKREUZI
32

NKREUZI

I made this dish using fresh steamed carrots, broccoli, and cauliflower instead of frozen vegetables, and it was excellent.

Alayna B
30

Alayna B

I needed a quick veggie dish, and this one fit the bill perfectly! I used 2 packages of the veggies, and doubled everything accordingly. As per other reviewers, I used cream of broccoli soup and cheddar french fried onions. I don't think it matters what kind of cheese you use - I had mont. jack so I used that instead of cheddar. I seasoned the mixture with garlic salt and pepper. Next time I think I'll saute some finely chopped onion in butter and add that for extra flavor. Will definitely be making this again!

Luv2BakeGirl
25

Luv2BakeGirl

This was very good and a recipe to keep! I adjusted as suggested by others to use broccoli soup and also the cheese flavored onions. I used steamed fresh veggies (about 4 cups) since I am not a fan of frozen veggies. For additional taste, I added about 2 teaspoons dry Hidden Valley Fiesta Dip mix which gave it a bit more flavor. My husband really loved it (and he can sometimes be a bit picky on his vegetables). You could also use any type of veggie dip or sour cream chip dip instead of the sour cream for variation. Thanks for a great recipe!

More Reviews

Similar Recipes

Roasted Vegetable Medley
(114)

Roasted Vegetable Medley

Swiss Vegetable Medley
(89)

Swiss Vegetable Medley

Mixed Vegetable Casserole
(83)

Mixed Vegetable Casserole

Campbell's(R) Swiss Vegetable Casserole
(69)

Campbell's(R) Swiss Vegetable Casserole

Vegetable Medley II
(32)

Vegetable Medley II

Creamy Celery Casserole
(26)

Creamy Celery Casserole

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 20 g
  • 6%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Vegetable Medley

>

next recipe:

Sauteed Purple Carrot and Vegetable Medley