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Creamy Baked Vegetable Medley
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Description
This delicious vegetable medley is a QUICK side dish you can throw together at a moment’s notice. It’s creamy (but not mushy—I HATE mushy vegetables), makes a lot, and is a perfect addition to any main course.
Ingredients
- 3 Tablespoons Olive Oil (can Use Butter Or Vegetable Oil)
- 4 whole Large Carrots, Sliced Thinly
- 1 head Cauliflower, Chopped To Bite-sized Pieces
- 1 head Broccoli, Chopped To Bite-sized Pieces
- 1 whole Medium Onion, Diced Small
- 1 Tablespoon Butter
- 1 can (10.75 Oz.) Cream Of Mushroom Soup
- 8 ounces, weight Velveeta Cheese
- 1 Tablespoon Minced Onion, Optional
- 1 can (4 Oz.) Mushrooms, Drained (can Use Fresh If You Like)
Preparation
Preheat oven to 350 degrees.
1. Heat 2-3 tablespoons olive oil in large saute pan.
2. Saute carrots, cauliflower, and broccoli until cooked but not mushy. Add onion in the last 5 minutes of sauteing. Remove from heat and set aside. (Be careful not to overcook.)
3. In a sauce pan, melt butter. Add soup, cheese, and minced onion. Stir until smooth.
4. Place vegetables in a 13 x 9 baking dish. Top with mushrooms and soup mixture.
5. Bake for 15 to 20 minutes.
This dish can be prepared 1 to 2 days ahead and either baked or reheated the day of.
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Hazelbite on 11.14.2009
I make something almost exactly like this, but I also top mine with French’s fried onions. It’s wonderful!