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Corn Bread Veggie Bake

By: Sharon Van Ornum  
"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."

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Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 cup milk, divided
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 1 (8.5 ounce) package corn bread/muffin mix
  • 1 egg, beaten
  • 2/3 cup French-fried onions

Directions

  1. In a bowl, combine soup, 2/3 cup milk and vegetables. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. In a bowl, combine 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 degrees F for 25-30 minutes or until lightly browned and a toothpick inserted near the center comes out clean.

Footnotes

  • Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
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