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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Sharon Van Ornum takes advantage of convenience items in this simple side dish that's only 52 cents a serving. This casserole is a great addition to any meal, says the Hilton, New York cook. Ingredients:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup milk, divided |
1-1/2 cups frozen mixed vegetables, thawed |
1 package (8-1/2 ounces) corn bread/muffin mix |
1 egg, lightly beaten |
2/3 cup french-fried onions |
Directions:
1. In a large bowl, combine the soup, 2/3 cup milk and vegetables. Transfer to a greased 11-in. x 7-in. baking dish. In a large bowl, combine the corn bread mix, egg and remaining milk just until blended. Carefully spread over vegetable mixture.
2. Sprinkle with onions (pan will be full). Bake at 350° for 25-30 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Yield: 6 servings.
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