Ingredients
1 (11 oz) can condensed cheddar cheese soup
½ cup sour cream
¼ cup milk
½ tsp seasoned salt
1 (16 oz) bag frozen broccoli, corn and red-pepper vegetable combination, thawed and drained
1 (16 oz) bag frozen Brussels sprouts, carrots and cauliflower vegetable combination, thawed and drained
1 cup (4 oz) shredded cheddar cheese, divided
1 (2.8 oz) can Durkee French Fried Onions, divided
Directions
Preheat oven to 375°F.
Combine the cheddar cheese soup, sour cream, milk and seasoned salt in a large bowl.
Add the drained vegetables, ½ cup shredded cheddar cheese and half of the French-fried onions.
Spoon the mixture into an 8 × 12-inch baking dish.
Cover and bake for 40 minutes, or until the vegetables are done.
Top with the remaining cheese and French-fried onions.
Bake uncovered for 3 minutes, or until the onions are golden brown.
Family Notes
Microwave method: Prepare the vegetable mixture as directed and spoon it into an 8 × 12-inch microwave-safe dish. Cover and microwave on high for 10–12 minutes, stirring halfway through, until the vegetables are done. Add the remaining cheese and onions and microwave uncovered for 1 minute, or until the cheese melts. Let stand for 5 minutes before serving.