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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."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

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

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.
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.