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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Great make ahead side dish for any occasion. Ingredients:
1 medium head cauliflower, broken into florets |
1 bunch broccoli, cut into florets |
6 medium carrots, sliced |
1 lb sliced fresh mushrooms |
1 bunch green onion, sliced |
1/4 cup butter, cubed |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1/2 cup milk |
1/2 cup processed cheese sauce |
Directions:
1. Place the cauliflower, broccoli, and carrots in a steamer basket; place in a large sauce pan over 1 inch 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.
2. Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 quart baking dish. Cover and refrigerate overnight.
3. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40-45 minutes or until bubbly.
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