Creamy Vegetable Medley Recipe -
Creamy Vegetable Medley Recipe
  • READY IN 50 mins

Creamy Vegetable Medley

Recipe by  

"This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  3. Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
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Reviews More Reviews

Most Helpful Positive Review
Apr 07, 2009

I needed a quick veggie dish, and this one fit the bill perfectly! I used 2 packages of the veggies, and doubled everything accordingly. As per other reviewers, I used cream of broccoli soup and cheddar french fried onions. I don't think it matters what kind of cheese you use - I had mont. jack so I used that instead of cheddar. I seasoned the mixture with garlic salt and pepper. Next time I think I'll saute some finely chopped onion in butter and add that for extra flavor. Will definitely be making this again!

Most Helpful Critical Review
Mar 06, 2007

This recipe was very bland. I followed it as directed and it left my tastebuds wondering if I was just eating cardboard. It needs something that will pack a punch, like sundried tomatoes or saffron seasoning. More than likely, I will not make this again.

Jun 05, 2004

I made this dish using fresh steamed carrots, broccoli, and cauliflower instead of frozen vegetables, and it was excellent.

Jun 02, 2007

This was very good and a recipe to keep! I adjusted as suggested by others to use broccoli soup and also the cheese flavored onions. I used steamed fresh veggies (about 4 cups) since I am not a fan of frozen veggies. For additional taste, I added about 2 teaspoons dry Hidden Valley Fiesta Dip mix which gave it a bit more flavor. My husband really loved it (and he can sometimes be a bit picky on his vegetables). You could also use any type of veggie dip or sour cream chip dip instead of the sour cream for variation. Thanks for a great recipe!

Jan 20, 2008

I had to really fudge this recipe to suit the ingredients on hand when I realized the asparagus I had planned for dinner was no longer fresh but I didn't want just plain frozen veggies for a nice Sunday dinner. I used cream of broccoli soup, milk instead of sour cream and seasoned buttered bread crumbs for the onions. All in all it was still very, very good and we will certainly make it again, either this way or as stated.

Dec 28, 2004

This is wonderful. I used fresh vegetables that I steamed before adding them to the casserole. It is great reheated the next day.

Dec 03, 2010

My family started a tradition more then 3 years ago we call "Meatless Monday" as a way to save money and to try to get the kids to eat more veggie. I am always on the look for new recipes with ingredients that I am sure to have around the house. Like some of the other suggestions I used fresh broccoli and cauliflower and steamed them until slightly tender and left out the carrots due to the fact that I'm not very fond of cooked carrots :) I also added some famous essence to give it a bit more kick but otherwise stuck to the recipe. It was delicious and will make again with the possibility of adding something more like rice, pasta or makeing it a meat dish ..

May 12, 2008

This was an easy side dish to prepare and it was tasty. It wasn't out-of-this-world but it was good. I don't even think you need to cook the frozen veggies...just toss them with the other ingredients and throw in the oven. The crunchy french-fried onions on top were the best part!


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 599 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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