Corn Bread Veggie Bake Recipe

Corn Bread Veggie Bake Recipe

  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1 cup milk, divided
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 1 (8.5 ounce) package corn bread/muffin mix
  • 1 egg, beaten
  • 2/3 cup French-fried onions
  1. In a bowl, combine soup, 2/3 cup milk and vegetables. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. In a bowl, combine corn bread mix, egg and remaining milk just until blended. Carefully spread over vegetable mixture.
  2. Sprinkle with onions (pan will be full). Bake at 350 degrees F for 25-30 minutes or until lightly browned and a toothpick inserted near the center comes out clean.
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