Reviewed: Aug. 19, 2009

Very good is a small sidedish. Very heavy and fatty so definately not for everyday - but this was good for special dinners or along side very lean food.

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cattabella

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Katy, Texas, USA

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Reviewed: May 2, 2009

I made this with fresh instead of frozen veggies as I see others have done, and just a warning that you need way more liquid to allow them to steam (milk in addition to the soup and sour cream). You also need to cover it and bake it a very long time unless you microwave the fresh veggies first. I used 1 can cream mushroom and 1 can cheddar soup b/c that's what I had for my double amount of fresh veggies; the cheddar soup worked great.

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Ann

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Apr. 12, 2009

Have some veggies with your sauce. I wish I would have had another package because it was much too saucy for our family but it was delicious anyway.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Apr. 7, 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!

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Alayna B

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

Very tasty. Very easy.

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*Laura*

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Reviewed: Mar. 1, 2009

Yummy way to spruce up veggies! I used fresh broccoli, cauliflower & baby carrots and used low fat cream of mushroom soup. Would probably make this again as a weeknight dinner side dish. Probably not something I would make for company.

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Adrenalyne

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 11, 2008

Great change from regular green bean casserole!

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Amanda

Cooking Level: Intermediate

Home Town: Brownsdale, Minnesota, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 28, 2008

Got the kids to eat their Veggies!!! Creamy and yummy!!

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Italian Mama

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Reviewed: Sep. 28, 2008

It was just ok. I added fresh garlic and onion to the veggies as they were defrosting for added flavor. I used the stated cream of mushie soup, sour cream and cheese. I didn't have the onions, so I used buttery crackers crushed with a little butter. My kids, who love veggies, didn't like it. My husband who hates cream of anything soup, had four helpings--more that he was hungry than he really liked it. It just didn't 'do' it for us...I'm going back to doing veggies my way, with garlic, onion, and lemon juice. Easier on the fat and calories, and a guaranteed kid pleaser (at least for mine!).

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Aug. 12, 2008

Absolutely fantastic!

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Emily W.

Cooking Level: Intermediate

Living In: Cedar Lake, Indiana, USA

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Reviewed: 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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Karen

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 22, 2008

This was a great holiday side dish. A hit with everyone, even my husband who usually doesn't eat broccoli. I used frozed broccoli/cauliflower mix, and I used canned cream of broccoli soup instead of cream of mushroom. Definitely a keeper!!

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care

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Reviewed: 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.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 25, 2007

absolutely wonderful!

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zamgirl

Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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Reviewed: Dec. 19, 2007

This is a great recipe. If you like more crunch and color, add waterchestnuts and a jar of drained pimento. I used cream of celery soup.

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rwatsabaugh

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Reviewed: Nov. 30, 2007

I made this to bring to a potluck and everone said it was good. I didn't use any sour cream, and I topped it with garlic and onion flavored crushed crackers insted.

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aerdna169

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Reviewed: Nov. 26, 2007

Sorry, but this dish is not to our taste. I used cream of broccoli soup instead of the mushroom per the other reviews so perhaps that's where I went wrong. (also reason for the 2 stars vs 1 star) So considering the change I made I did not like this dish. It's edible right out of the oven while warm but not cold and even worse the following day. I'm generally not crazy about dishes that require you to use cream of soups but was hoping this was different since it recieved such great reviews. I made this for Thanksgiving for 20 people and more than half was left so will not make again. Thanks!

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THERESA

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2007

This has become a holiday tradition at my house! I make it on Thanksgiving, Christmas, and Easter! My only complaint is that there is never left overs!

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REEVESCM2000

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Reviewed: Sep. 30, 2007

I made this recipe EXACTLY according to the directions, and it is absolutely awesome. It is, most importantly, extremely easy/fast to make (no chopping up vegetables) and tastes great. This is likely to join our regular rotation. Thanks!

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whittaker18

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Reviewed: Sep. 1, 2007

Made this for Christmas last year. Used broccoli and cauliflower mix and cream of broccoli soup instead of mushroom. The family enjoyed it.

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twilightz34

Cooking Level: Intermediate

Home Town: Rochelle, Illinois, USA

Living In: Dekalb, Illinois, USA

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Creamy Vegetable Medley

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