Corn Bread Veggie Bake

By GmaJan12

Ingredients

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup milk, divided
• 1-1/2 cups frozen mixed vegetables, thawed
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1 egg, lightly beaten
• 2/3 cup french-fried onions

Preparation

Step 1

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.