Corn Bread Veggie Bake

[Guest guest]

This makes an interesting side dish. So middle-America 1950's sounding by

the ingredient list; I had to try it. Makes a bit much for my family of four, so

I

only have made it once, and now won't make it again unless I am taking it to

a gathering.

 

Corn Bread Veggie Bake

 

1 can (10-3/4oz) condensed cream of mushroom soup, undiluted

1 cup milk, divided

1-1/2 cups frozen mixed vegetables, thawed

1 pkg (8-1/2oz) corn bread muffin/bread mix

1 egg, beaten

2/3 cup french-fried onions

 

In a bowl, combine soup, 2/3 cup milk, and vegetables. Transfer to a greased

11x7x2 baking dish. In a bowl, combine bread mix, egg, and remaining milk

until just blended. Carefully spread over veggie mixture.

 

Sprinkle with onions ( pan will be full). Bake at 350 degrees for 25-30 mintues

or until slightly browned and toothpick inserted in middle comes out clean.

Yield: 6 servings

 

~ P_T ~

 

You will always be lucky if you know how to make friends with strange cats.

--Colonial American Proverb