Corn Bread Veggie Bake

Corn Bread Veggie Bake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    can (10-¾ ounces) condensed cream of mushroom soup, undiluted

  • 1

    cup milk, divided

  • 1-½

    cups frozen mixed vegetables, thawed

  • 1

    package (8-½ ounces) corn bread/muffin mix

  • 1

    egg, lightly beaten

  • cup french-fried onions

Directions

In a large bowl, combine the soup, 2/3 cup milk and vegetables. Transfer to a greased 11-in. x 7-in. baking dish. In a large bowl, combine the 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° for 25-30 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Yield: 6 servings. 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.


Nutrition

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