Creamy Baked Vegetable Casserole
This creamy baked vegetable casserole features a medley of tender cauliflower, broccoli, carrots, and sautéed mushrooms and green onions in a rich, cheesy sauce. It's a delicious and comforting side dish that can be prepared in advance for a stress-free meal.
Instructions
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1
Steam the cauliflower, broccoli, and carrots in a steamer basket over 1 inch of boiling water for 7-9 minutes, until crisp-tender.
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2
In a large skillet, sauté the mushrooms and green onions in the butter until tender.
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3
Drain the steamed vegetables and combine them with the sautéed mushroom mixture in a large bowl. Add the condensed soup, milk, and cheese sauce, and toss to coat. Transfer the mixture to a greased 2-quart baking dish.
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4
Cover and refrigerate the casserole overnight. Remove it from the refrigerator 30 minutes before baking. Preheat the oven to 350°F and bake the casserole, uncovered, for 40-45 minutes, or until bubbly.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
