Creamy Vegetable Medley

Creamy Vegetable Medley

96 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
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.”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (96)

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

Alayna B

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!



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!

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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



previous recipe:

Roasted Vegetable Medley


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Sauteed Purple Carrot and Vegetable Medley