February 5, 2009

Baked Vegetable Medley

1 medium head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 medium carrots, sliced
1 pound sliced fresh mushrooms
1 bunch of green onions sliced
1/4 cup butter, cubed
1 can cream of chicken soup
1/2 cup process cheese sauce

Steam cauliflower, broccoli and carrots for 7-9 minutes or until crisp tender. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. Drain the vegetables. In a large bowl, combine the soup and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Add salt and pepper to taste. Transfer to a greased 2 qt. baking dish. Cover and refrigerate overnight (or for several hours). Remove from the refrigerator 30 minutes prior to baking. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly. I added some freshly grated cheddar cheese to the top of it too.

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