Ingredients for Baked Vegetable Medley
- 1 large head cauliflower
- 1 large head broccoli
- 2 large carrots
- 8 oz cremini mushrooms
- Green Onion
- 2 tablespoons butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1 medium onion
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How to Make Baked Vegetable Medley
- Preheat oven to 350°F (175°C).
- Wash and chop 1 large head cauliflower into florets, 1 large head broccoli into florets, and 2 large carrots into 1/2-inch thick slices.
- Steam the cauliflower, broccoli, and carrots: Place vegetables in a steamer basket set over 1 inch of boiling water in a large saucepan. Cover and steam for 7-9 minutes, or until crisp-tender.
- While vegetables steam, sauté 8 oz cremini mushrooms and 1 medium onion (chopped) in 2 tablespoons of butter in a large skillet over medium heat until softened, about 5-7 minutes.
- Drain the steamed vegetables.
- In a large bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, and 1/2 cup shredded cheddar cheese.
- Add the steamed vegetables and mushroom mixture to the soup mixture. Gently toss to coat.
- Transfer the vegetable mixture to a greased 9x13 inch baking dish.
- Cover and refrigerate overnight (or for at least 2 hours).
- Remove from refrigerator 30 minutes before baking.
- Bake uncovered for 40-45 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
17g
Fat
19g
Carbs
4g
