Main Course: Cheesy Vegetable Bake

Servings: 8-10 servings

Preparation time: 10 minutes

Cooking time: 45-60 minutes


This is a is a dump-and-bake dish that transforms frozen veggies into a creamy, cheesy casserole topped with crunchy fried onions. 

  • 8 cups frozen California mixed vegetables, thawed
  • 1 can (284 mL) mushroom soup
  • 284 mL evaporated milk
  • ½ cup breadcrumbs
  • 2 cups shredded cheese
  • ¼ cup parmesan cheese
  • 1 cup canned crispy fried onions (can replace with crushed sour cream and onions chips)

Directions for Preparation

  1. Preheat oven to 400 ° F.  Lightly grease a 9” x 13” baking dish.
  2. Spread the vegetables into the baking dish.
  3. Sprinkle on the bread crumbs.
  4. In a medium mixing bowl, mix the canned soup and then one empty can of soup filled with evaporated milk. Stir until smooth then pour over the vegetables.
  5. Cover with shredded cheese, the parmesan cheese, and the crispy fried onions.
  6. Cover with aluminum foil. Bake for 30 minutes.
  7. Remove the foil and then lower the heat to 350 ° F.  Cook for another 15 to 30 minutes or until the top is golden brown and the sauce is thickened.
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