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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Ingredients:
1 10 3/4-ounce can(s) condensed cream of chicken soup, undiluted |
1 bunch(es) broccoli, cut into florets |
1/4 cup(s) butter, cubed |
6 medium carrots, sliced |
1 medium head(s) cauliflower, broken into florets |
1 bunch(es) green onions, sliced |
1/2 cup(s) milk |
1/2 cup(s) process cheese sauce |
1 pound(s) sliced fresh mushrooms |
Directions:
1. Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan 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, saute mushrooms and onions in butter until tender.
2. Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.
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