Ingredients for A B C Vegetable Casserole
- Fresh Asparagus
- Fresh Broccoli
- Cauliflower Head
- Cream Of Mushroom Soup
- Sharp Cheddar Cheese
- French Fried Onions
How to Make A B C Vegetable Casserole
- Preheat oven to 350°F (175°C).
- Wash and cut 1 pound asparagus into 1-inch pieces. Cut 1 head broccoli into florets. Cut 1 head cauliflower into florets.
- Steam or blanch the vegetables in a pot of boiling water for 8-10 minutes, until tender-crisp. Do not overcook.
- While vegetables steam, combine 1 (10.75 ounce) can condensed cream of mushroom soup and 1 cup shredded cheddar cheese in a saucepan. Heat over low heat, stirring occasionally, until cheese is melted and smooth.
- Drain the cooked vegetables well and transfer them to a greased 9x13 inch casserole dish.
- Pour the soup and cheese mixture evenly over the vegetables.
- Top with 1 cup thinly sliced onion rings.
- Bake uncovered for 30-35 minutes, or until bubbly and heated through.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
7g
Fat
23g
Carbs
2g
